A mixture of chopped parsley, garlic, lemon zest and olive oil, gremolata is simple to prepare and also versatile. Here, it’s used both as a quick marinade and as a serving sauce for grilled vegetables.
Recipe courtesy of Williams-Sonoma Kitchen
- 1/2 cup (3/4 oz./20 g) chopped fresh flat-leaf parsley
- 1 teaspoon minced garlic
- 2 tablespoons lemon zest
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper, to taste
- 1 lemon, halved crosswise
- 4 large globe artichokes
- 2 heads radicchio, halved lengthwise
- 1 In a small bowl, stir together the parsley, garlic, lemon zest and the 1/2 cup (4 fl. oz./125 ml) olive oil. Season with salt and pepper. Set the gremolata aside.
- 2 Bring a large pot of water to a boil over high heat. Squeeze the juice from the lemon halves into the water and add the rinds. Have ready a large bowl of ice water.
- 3 Meanwhile, working with 1 artichoke at a time, trim the top and stem end. Remove the outer leaves and peel the tough outer layer of the stem. Halve the artichoke lengthwise and, using a small spoon, scrape out the choke.
- 4 Add the artichokes to the boiling water and cook for 2 minutes, then transfer to the ice water. When they are cool, drain well.
- 5 Prepare a hot fire in a grill.
- 6 In a large bowl, toss the artichokes with a large spoonful of the gremolata. Place the artichokes on the grill and cook, turning once, until nicely grill-marked, about 5 minutes per side. Meanwhile, put the radicchio in the bowl, drizzle generously with olive oil and season with salt and pepper. Place the radicchio, cut side down, on the grill and cook, turning once, until lightly browned, about 1 minute per side.
- 7 Transfer the artichokes and radicchio to a serving bowl or platter. Serve warm or at room temperature with the remaining gremolata alongside.