Do you know that yearning for spring sensation…? I’m still very happy about the snow (on the mountain peaks, mainly, where I plan on going skiing next weekend again, ha). But at the moment, all I want is fresh greens and soft flowers. Blooming nature! Young sprouts! Daffodils! Peter Rabbit! And peas, wild garlic, herbs, asaparagus, strawberries, radishes… Spring is the first promise of longer days, picnics at the lake, floating down the river on a tiny make-shift boat and leisurely bbqs with friends. It will be soooo good, you dears!
You know the Swiss are probably the first each spring to bring out their grilling gear. With the first rays of sun, be sure to smell the bbq on every corner. We’re a nation of balcony grillers, haha. And we take our balcony grilling seriously. Very. I’m just glad I have that nice guy (aka my better half) who commits to firing up and putting something on for me.
Like… Artichokes. Always loved them. But grilled, they’re the very best. Add some very good olive oil and even better salt and you’re good to go.
[fourcol_one][/fourcol_one][twocol_one]Grilled Artichokes with Fava
4 large artichokes
1 cup fava beans (or peas)
1 bunch parsley, finely chopped
maldon sea salt
Clean the artichokes, cut the top third off, trim the leaves and shorten the stem. Boil in salted water together with the halved lemon and it’s juice for about 20 minutes, until a little bit more tender. Drain and leave to dry with the leaves down. Halve the globes lengthwise and remove the “hay” as well as the sturdy leaves with a sharp kitchen knife.
Pod the fava beans, then cook until tender in lightly salted water. Takes about 4 minutes. Drain and chill in ice cold water. Remove the white skins from the beans. Chop the parsley coarsely and mix with some olive oil. Add the fava beans and put aside.
Brush the artichokes with enough olive oil. Sear on a grill or a griddle pan without moving on 3-4 minutes per side, until nicely charred. Place the charred artichokes on a plate, fill with the parsley fava beans and sprinkle liberally with Maldon sea salt. Serve still warm or cold as an antipasto.[/twocol_one][fourcol_one_last][/fourcol_one_last][gap height=”20″]