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Our store's delivery is now extended to Cheung Chau, Mui Wo and Tai O, Lantau Island. Please support us!

Restaurant delivery is every Tue, Thu Sat & Sun and lead time is 2 days.

Welcome to HGF, our produce for the next week will be updated at Friday 5pm.

Grilled Artichoke and Boiled Ancient Chickpeas


  • cleaned & poached artichoke hearts, cut in half
  • boiled ancient chickpeas, drained and rinsed: 1jar
  • garlic bulb: 5pc
  • red onion, thinly sliced: 25g
  • parsley, picked : handful
  • olive oil: dash
  • lemon juice
  • salt, maldon
  • black pepper ground
Recipe by Vinny Lauria (Group Executive Chef, Posto Pubblico, Linguini Fini, & Stone Nullah Tavern)

  1. Cut off the top of the garlic bulb and place bulb in center of a piece of foil.  Season garlic flesh with olive oil, salt and pepper and wrap foil around bulb and seal
  2. Place garlic on a not very hot part of the grill for about 1 hour until the garlic is soft and dark brown
  3. Toss the artichoke hearts in olive oil and season with salt and pepper and place on hottest part of grill
  4. Achieve dark grill marks on the hearts and remove from heat and cool
  5. Once the garlic is cooled, remove from foil and remove the cloves out of the skin
  6. Place garlic cloves in a large mixing bowl
  7. Add in artichoke hearts, boiled ancient chickpeas (order here) and red onion
  8. Toss all of the ingredients together
  9. In a separate small mixing bowl, whisk together olive oil and lemon juice
  10. Drizzle the olive oil and lemon juice over the salad
  11. Season with salt and pepper evenly and add parsley
  12. Toss together once or twice and serve
Note: fresh artichoke hearts may be replaced with jarred hearts if artichokes are not available