Makes 4 servings
2 fresh whole artichokes, trimmed
4 tsp olive oil
1/2 cup roughly chopped fresh parsley
1 large garlic clove
Zest of 1/2 lemon
1/4 tsp red pepper flakes
Salt and pepper
1 garlic clove
1 tsp capers, drained
1/3 cup vegan mayonnaise
1 tsp white miso paste
11/2 tsp nutritional yeast flakes
1/2 tsp light agave nectar
1 tbsp fresh lemon juice
1/2 cup olive oil
Pour 1 in of water into a steamer pot and bring to a boil. Place the artichokes in the steamer with the tips facing up, cover, and cook for 30 to 40 minutes, or until an inside leaf can be pulled out easily. Let cool.
Cut the artichokes in half from top to bottom (a very sharp serrated knife works best for this) and drizzle the insides with the oil. Finely mince the parsley, garlic, and lemon zest together, add the red pepper flakes and salt and pepper to taste, then sprinkle the mixture over the cut halves of the artichokes.
Preheat a charcoal grill to high, or heat a grill pan over medium-high heat. Grill the artichokes cut side down until lightly blackened, 3 to 5 minutes. Serve with caesar dressing for dipping.
To make this dressing, put the garlic, capers, mayonnaise, miso paste, nutritional yeast, agave nectar, lemon juice, and 2 tbsp water in a food processor and pulse to combine. With the motor running, slowly add the oil in a thin stream. Continue to blend for 1 minute. Serve and enjoy!
Prep time: 1 hour
For more great recipes, purchase Tal Ronnen's book, The Conscious Cook.