102 Miraculous Years

By: Walter Scheib, Prepared By Victoria Grazi

Ingredients:

Artichokes:

• 2 tbsp freshly squeezed lemon juice
• 2 tsp grated lemon zest
• 1½ tbsp chopped fresh oregano leaves
• 1½ tbps very finely chopped garlic
• Salt and freshly ground black pepper
• 6 large artichokes

Roasted Peppers and dressing:

• 4 red or yellow peppers, roasted and cut into ½ inch wide strips
• 1 lemon cut into 8 wedges
• 1 tablespoon chopped fresh oregano
• ¹/₃cup good quality olives thinly sliced (optional)
• ½ cup crumbled goat cheese (optional)

Directions:

1. Grill the artichokes. Prepare a charcoal grill, letting the coals burn until covered with white ash, or preheat gas grill to medium-high, or preheat the broiler.
2. In a large bowl, combine the lemon juice, lemon zest, oregano, and garlic. Season to taste with salt and pepper.
3. Cut off the top two thirds of the artichokes with a heavy knife, then cut off the stem. Pull off the tough outer leaves, then using a paring knife to trim away the smaller leaves until you get to the yellow heart. Remove the hairy choke with a spoon and discard it.
4. Slice the hearts lengthwise into 1\3 inch thick slices and transfer them to the lemon oregano marinade as they are sliced, tossing to coat – this will keep them from turning brown. When you’ve added the all the artichokes to the marinade, let them stand for 20 minutes.
5. Drain the artichokes reserving the marinade, and place on a grill basket on the grill or a baking sheet under the broiler. Cook, turning once, until they are tender and have taken on a golden color, 3 to 4 minutes. Remove from the heat and set aside at room temperature.
6. Assemble and serve. Arrange the artichoke slices and peppers on a platter and drizzle with reserved marinade. Garnish with lemon wedges, oregano, and olives and cheese if desired.
7. Roast peppers by grilling them over an open flame, or impaling them on a long meat fork and cooking them over the flame of a gas stove, turning them until blackened and blistered all over. You can also do this by broiling the peppers on a sheet pan, turning them as they blacken and blister.
8. Transfer the charred peppers to a heatproof bowl, cover with plastic wrap and let sit for 5- 10 minutes. Remove the plastic wrap and when cool enough to handle, remove and discard skin and stems halving the pepper lengthwise.