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| Chef Tony Baker recommends using large-sized Artichokes, as the size works well for a single serving or a share item. If you have a wood fired grill the flavor is truly amazing when reheating the chokes in the fire. |
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Fire Roasted Artichoke with Tomato Balsamic Chutney
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| Source: Toney Baker, Montrio Bistro, Monterey CA |
| Serves: 4 |
| Prep Time: 20 minutes |
| Cook Time: 30 minutes |
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Ingredients
4 large Ocean Mist Artichokes, cooked (See "How to Prepare & Cook")
5 tomatoes, large and ripe
½ medium yellow Onion, chopped
½ bunch Green Onions, chopped
1 tablespoon olive oil
½ cup brown sugar
½ cup golden balsamic vinegar
½ teaspoon cumin
salt and pepper to taste
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Directions
Grilling:
Place cooked Artichokes directly on grill. Turn frequently until outside petals are evenly charred.
Chutney:
Cut tomatoes in half, squeeze to remove seeds. Roughly chop the tomatoes into large dice. Add tomatoes to the rest of the ingredients (not Artichokes) and simmer for 30 minutes. Serve chutney at room temperature over the grilled Artichoke. |
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