Episode 912 - Bringing It Home: Fire Roasted Ocean Mist Farms Artichoke with Charmoula Mayonnaise  

Food and Lifestyle Expert Laura McIntosh and Tony Baker of Montrio Bistro in Monterey, demonstrate how easy it is to cook and eat an artichoke. Don’t be intimidated by the vegetable, learn how to roast one over hot coals.

Fire Roasted Ocean Mist Farms Artichoke with Charmoula Mayonnaise Recipe
Recipe Courtesy of Chef Tony Baker of Montrio Bistro, Monterey, CA

Ingredients

For Roasted Artichoke
4 Each Ocean Mist Jumbo Artichokes
4 Tbsp Olive Oil
4 Tbsp Balsamic Vinegar
4 Tbsp Minced Garlic
2 ½ Tspn Brown Sugar
Pinch of Salt and Dried Basil

For Charmoula Mayonnaise
3 Cups Mayonnaise
1 ½ Cups Lemon Juice
1 ½ Cups Italians Parsley, chopped
1 ½ Cups Fresh Cilantro, chopped
½ Oz. Garlic, peeled
3 Tbsp Paprika
6 Tspn Toasted & Ground Whole Cumin Seed
1 ½ Tpsn Cayenne
3 Tspn Kosher Salt
¾ Tspn Ground Black Pepper

Preparation

For the Roasted Artichoke:
Start recipe with cooking Artichokes by your preferred method. Combine olive oil, vinegar, brown sugar, garlic, salt and basil in a small bowl. Cut cooked Artichokes in half through the stem and remove fuzz. Place cut side up and pour mixture over Artichokes. Wrap artichoke in aluminum foil. Prepare a charcoal or wood grill. Place the Artichokes cut side up directly on the coals or wood chips. Grill for about 15-20 minutes, the leaves should be slightly charred. Serve with Charmoula mayonnaise for dipping.

For the Charmoula Mayonnaise:
Be sure to toast the cumin prior to grinding!!! Place all DRY ingredients in a bowl and fold in mayonnaise add lemon last to taste and consistency. This mixture has a 3 Day shelf life.

Additional Info:
Bringing It Home
www.bringingithome.tv

Montrio Bistro
414 Calle Principal
Monterey, CA 93940
Phone : (831) 648-8880
www.montrio.com

Explore the rest of Episode 912