102 Miraculous Years
By: Walter Scheib, Prepared By Victoria Grazi
- 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)
- 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.
- In a large bowl, combine the lemon juice, lemon zest, oregano, and garlic. Season to taste with salt and pepper.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.