for 4 person

To prepare the artichokes

	water
1	organic lime, in slices
4	artichokes

Filling

4 tbsp	olive oil
400 g	feta, crumbled
40 g	capers, drained
½ bunch	basil, roughly chopped
½ tsp	salt
a little	pepper
8 dl	vegetable bouillon, hot
6 tbsp	white balsamic vinegar

Vinaigrette

3 tbsp	olive oil
4 tbsp	white balsamic vinegar
80 g	radishes, cut into thin slices
80 g	celery, leaves torn off, in small pieces
¼ tsp	salt
a little	pepper
2 sprig	basil, leaves torn off

How it's done

To prepare the artichokes

Place the water and lime slices in a large pan. Break the stem at the base of the artichokes, snap off the bottom 3-4 rows of leaves from the head. Using a knife, trim the remaining leaf tips by approx. ⅓. Remove the fuzzy centre with a spoon, immediately place the artichokes in the lime water.

Filling

Mix the oil, feta, capers and basil, season. Place the artichokes in two grill trays. Divide the filling between the artichokes. Pour the stock and balsamic into the two grill trays. Cover the artichokes with foil.

Charcoal/gas/electric grill

With the lid down, grill the artichokes over/on a medium heat (approx. 200°C) for approx. 50 mins.

Vinaigrette

Pour the oil and balsamic into a bowl, mix. Add the radish and celery, mix and season. Drizzle the vinaigrette over the artichokes. Garnish with the basil leaves.

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