Cooked Ocean Mist Artichokes--halved
(Vary quantity and artichoke size according to your needs.)
Nonstick cooking spray
Mesh grilling basket
(optional)
Chutney:
5 Large Tomatoes, Seeded and Chopped
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
Prior to making this recipe, follow the artichoke
preparation and cooking directions on page 1.
Preheat outdoor grill.
Remove center fuzz from each cooked artichoke
halve. (See page 1 for instructions) Brush
cooked artichoke halves with olive oil and
season with salt and pepper.
Directly spray either the grill or a mesh grill
basket with nonstick cooking spray.
Place cut artichoke halves directly above the
flame on the grill. Allow the artichokes to
evenly char using tongs to turn the artichoke
halves over until they have char marks on both
sides. Remove artichokes.
Combine the chutney ingredients listed at left.
Add tomatoes and simmer for 30 minutes.
Allow chutney to cool to room temperature.
Top grilled artichokes with chutney and serve.
Fire Roasted Artichoke
Tomato Balsamic Chutney
This recipe was created by Chef Tony Baker, Montrio Bistro, Monterey California.
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