Burgers and sausages might be the first things that come to mind, even for a meat-free barbecue, but why stop there? So many vegetables take on a whole new character cooked on the barbecue, as demonstrated by these artichokes.
The buttery smooth texture of artichokes is a perfect match for the crisp edges the barbecue gives them. They take on the smoky chargrilled flavor of the coals superbly and garlic, pepper and olive oil is all that’s needed to coax a sweeter-than-usual flavor out of the artichokes.
- 240g tinned artichoke hearts (drained weight) or 6 steamed fresh artichoke hearts
- 3 cloves garlic
- 1tbsp olive oil
- 1tsp freshly ground black pepper
- Take a large sheet of tin foil and gather the edges together to form a low bowl shape.
- Place the artichoke hearts in the foil "bowl," drizzle over the olive oil and add the black pepper.
- Crush the garlic cloves using the back of a knife. Using either the knife or your hands, break the garlic up into chunks and sprinkle over the artichokes.
- Place the foil package onto a hot barbecue. Cook for around twenty minutes, turning occasionally, until the artichokes have cooked through and chargrilled.
- Serve as whole hearts or pull apart into smaller pieces.
Find yourself with leftovers? Chop the artichokes up and add to a salad with mixed leaves, mange tout, avocado, beetroot and a balsamic glaze for a great next-day lunch!
Wondering how to navigate a barbecue as a veggie or got a veggie coming to yours? Read this post on what to do if a vegetarian or vegan is coming for a barbecue!
