Chargrilled artichokes with orange, honey and sage butter are deliciously flavourful appetisers. There’s an almost inherent elegance to artichokes, and when you add in delicious infused butter, they become absolutely ideal for a special occasion.
Chargrilled artichokes with crushed garlic and orange, honey and sage butter
- 3 medium artichokes
- 30ml (2 tbsp) lemon juice
- 10ml (2 tsp) salt
- 1L water
- 100g butter, melted
- 2 garlic cloves, peeled and crushed
- pinch ground nutmeg
- 2,5ml (½ tsp) cumin
- 10ml (2 tsp) fresh chillies, chopped
- 45ml (3 tbsp) honey
- zest of 1 orange
- small handful fresh sage leaves
Slice the artichokes in half and remove the chokes and hair from the hearts. Trim the tips off each leaf using a pair of scissors.
Place a large saucepan over medium heat and add the artichokes, lemon juice, salt and water. Blanch the artichokes, 20 minutes, remove from the water and drain on paper towel.
Heat a griddle pan on medium-high heat and chargrill the artichokes, flat side down, 5 - 10 minutes.
Melt the butter in a separate saucepan over medium heat and add all of the ingredients, except the sage. Stir and let the mixture fry, 1 minute. Remove from heat, add the sage and let it sit for 2 minutes to infuse.
Drizzle the melted butter mixture over the artichokes and serve.