Italian Grill - Mario Batali [60]
In Mexico, I have seen groovy little stands where the vendors poach ears of corn and then paint it with mayonnaise, dust it with chili flakes and grated queso fresco, and squeeze lime juice all over the whole thing. They do not do that in Italy, but this is what they might do. It’s fantastic.
GRILLED
ARTICHOKES
WITH MINT AND CHILIES
SERVES 6
6 large artichokes, preferably with stems
2 lemons, halved
1 bunch mint, chopped, stems and all, plus about ¼ cup fresh mint leaves cut into chiffonade (thin slivers)
6 garlic cloves, thinly sliced
1 cup extra-virgin olive oil
1 cup dry white wine
2 to 4 red jalapeños, diced or thinly sliced
Coarse sea salt
FILL A LARGE BOWL with about 6 cups of water and add the juice of 1 ½ of the lemons; add the 3 lemon halves too. Snap off the tough outer leaves from one artichoke until you come to the leaves that are pale yellow toward the bottom. Cut off the top 1 inch of the leaves. As you work, rub the cut surfaces with the remaining lemon half. Trim off the bottom of the stem and, using a paring knife, trim away the tough outer layer from the stem. Trim any dark green parts from the bottom of the artichoke. Halve the artichoke lengthwise and, using a grapefruit spoon or small sharp spoon, remove the fuzzy choke. Pull out the small purple inner leaves. Put the trimmed artichoke in the bowl of lemon water, and repeat with the remaining artichokes.
Combine the chopped mint, garlic, olive oil, and wine in a large pot. Add the artichokes and the lemon water, along with the lemon shells, then add more water if necessary to cover the artichokes. Put a pan lid on top of the artichokes to keep them submerged and bring to a boil over high heat. Reduce the heat, cover, and simmer until just tender, 15 to 20 minutes, depending on the size of the artichokes. Drain and allow to cool.
Preheat a gas grill or prepare a fire in a charcoal grill.
Place the artichokes cut side down over the hottest part of the grill and cook, unmoved, for 3 to 5 minutes, until nicely charred. Turn and cook for 5 minutes more, or until golden brown on the second side.
Place the artichokes on a platter and strew with the remaining mint and the jalapeños. Serve with a bowl of coarse salt.
You can prep and blanch the artichokes early in the day, then just toss them onto the grill and serve hot, sprinkled with the mint and diced red jalapeños.
ENDIVE
WITH MARJORAM AND PROVATURA
SERVES 6
¼ cup extra-virgin olive oil
Grated zest and juice of 1 lemon
Kosher salt and cracked black pepper
6 Belgian endive
2 to 3 tablespoons chopped fresh marjoram
A 4-ounce chunk of provatura or young provolone cheese for shaving
PREHEAT A GAS GRILL or prepare a fire in a charcoal grill.
Combine the olive oil, lemon zest and juice, and salt and pepper to taste (season aggressively) in a large bowl and mix well.
Cut the endive in half and toss gently in the oil mixture to coat. Drain well and place cut side down on the grill. Cook until soft and beginning to brown at the tips, about 6 to 8 minutes.
Transfer the endive to a platter, cut side up, and sprinkle with the marjoram. Shave the cheese over and serve.
With its slightly bitter edge, endive is very good when grilled. Provatura is a buffalo-milk cheese somewhat similiar to mozzarella. It’s available in some Italian markets or good cheese shops, but a good young Italian provolone will also work well here.
SWEET POTATOES
IN CARTOCCIO
SERVES 6
6 medium sweet potatoes, peeled and sliced ¼ inch thick
1 large Spanish onion, thinly sliced and separated into rings
¼ cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 tablespoons (¾ stick) butter, softened
¼ cup plus 2 tablespoons packed light brown sugar
PREHEAT A GAS GRILL or prepare a fire in a charcoal grill.
Cut six 14-by-12-inch sheets of heavy-duty foil and lay them out on a work