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Guy heads to the Central Coast of California where he hosts a memorable feast for friends set amongst the redwood trees. Sourcing all the ingredients from nearby farms, he prepares char grilled beef, artichokes, roasted carrots and fresh berries topped with locally foraged herbs and flowers. The meal is made complete with California's famous Pinot Noir. Sponsored by Prophecy Wines.
1 liter water
1 clove garlic
1 sprig rosemary
10 fennel seeds
1/2 teaspoon chamomile
2 teaspoons salt
1 cup Greek yogurt (unsweetened)
1/2 clove garlic, minced
2 limes, juice and rind
1/2 teaspoon rosemary
Salt and pepper
Put the garlic, lemon, rosemary, fennel seeds and chamomile in a large pot with water and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.
Wash artichokes under cold water.
Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.
Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife inserted into the base meets no resistance.
To make yogurt dipping sauce, mix yogurt, garlic, thyme and lime in a bowl and season with salt and pepper.
Serve one artichoke per person with a side of dipping sauce sprinkled with smoked paprika.
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