Recipe: Vegetables on the Griddle

In this case we tested this cooking method with small artichokes "poivrade" or "violets of Provence".

1- Peel the artichokes leaving a little stem.

2- Then cut them in half and pass them through seasoned olive oil

3- Cook them for 8 minutes flat side on a not too hot griddle,

4- Then turn them over and cook for another 4 minutes.
Served with Parmesan shavings on top and if you are wealthy a few truffle shavings (Alba if possible), to accompany a small leg of lamb it is pure delight.
One final piece of advice.
When choosing small or large artichokes, make sure the bracts (leaves) are not open.
If they are, it means your artichoke is too ripe and as a result it will have a lot of choke.
See a few more examples
on www.vivaplancha.com