Ingredients
- 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
Instructions
Recipe by Vinny Lauria (Group Executive Chef, Posto Pubblico, Linguini Fini, & Stone Nullah Tavern)
- 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
- Place garlic on a not very hot part of the grill for about 1 hour until the garlic is soft and dark brown
- Toss the artichoke hearts in olive oil and season with salt and pepper and place on hottest part of grill
- Achieve dark grill marks on the hearts and remove from heat and cool
- Once the garlic is cooled, remove from foil and remove the cloves out of the skin
- Place garlic cloves in a large mixing bowl
- Add in artichoke hearts, boiled ancient chickpeas (order here) and red onion
- Toss all of the ingredients together
- In a separate small mixing bowl, whisk together olive oil and lemon juice
- Drizzle the olive oil and lemon juice over the salad
- Season with salt and pepper evenly and add parsley
- Toss together once or twice and serve
