Fire-Roasted Artichokes with Tomato Balsamic Chutney

Chef Tony Baker recommends using large-sized Artichokes, as the size works well for a single serving or a shared item.

fork and knife iconServes: 4
timer iconPrep Time: 20 MinutesCook Time: 30 Minutes
chef hat iconSource: Chef Tony Baker, Montrio Bistro, Monterey CA

Dietary Preferences

VegetarianVegan

Ingredients

  • 4 large Ocean Mist Farms artichokes, cooked
  • 5 large tomatoes, diced
  • ½ medium yellow onion, chopped
  • ½ bunch Ocean Mist Farms green onions, chopped
  • 1 tbsp. olive oil
  • ½ cup brown sugar
  • ½ cup golden balsamic vinegar
  • ½ teaspoon cumin
  • Salt and pepper, to taste

Directions

  1. Cut cooked artichokes in half place directly on grill. Turn frequently until outside petals are evenly charred.
  2. 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.