Ar­ti­chokes with Ta­leg­gio sauce

SERVES 8-10 // PREP TIME 15 MINS // COOK 2 HRS (PLUS PRE­PAR­ING EMBERS)

Gourmet Traveller (Australia) - - Food -

“Ar­ti­chokes make for a very con­ver­sa­tional course,” says Pynt. “You need to peel off each in­di­vid­ual leaf, dip it, then scrape off the ten­der base with your teeth. It can take half an hour for two or three peo­ple to go through one ar­ti­choke. It’s not some­thing you can just eat. I don’t mind if there’s a bit of rind in the Ta­leg­gio sauce. It just has so much flavour. Why do peo­ple throw it out?” 8 small whole globe ar­ti­chokes

Sweet pa­prika (op­tional), to serve TA­LEG­GIO SAUCE 300 ml milk

400 gm Ta­leg­gio with rind,

coarsely chopped

1 For Ta­leg­gio sauce, bring milk to the boil in a saucepan. Add the cheese, stir un­til it be­gins to melt, then blend with a hand-held blender un­til smooth. Sea­son to taste. Ta­leg­gio sauce will keep re­frig­er­ated for up to 3 days and can be re­heated be­fore serv­ing.

2 For the bar­be­cue, slowly burn the wood down to embers. Place ar­ti­chokes on a rack over the coals and grill gen­tly, turn­ing oc­ca­sion­ally, un­til the leaves are charred and a knife pierces the base eas­ily (1½-1¾ hours).

3 Sprin­kle with pa­prika and serve with Ta­leg­gio sauce.

Drink sug­ges­tion Neb­bi­olo, or a Birra Moretti would work a treat, as would the Two Me­tre Tall Forester Farm­house Am­ber Ale – malty yet fresh. ➤

Ar­ti­chokes Plate (right) from Planet. But­ter let­tuce salad So­phie Mo­ran Plat­ter from Chi­na­clay. All other props stylist’s own. Stock­ists p182.

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