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Grilled Octopus, Baby Artichokes, and Preserved Lemons
Visually stunning with global flavors, this on-trend dish also can be made with scallops or shrimp.
1 pound octopus, cleaned
1 cup white wine
3 cloves Ready-Set-Serve Peeled Garlic, smashed
2 Markon First Crop Lemons, quartered
6 baby artichokes, cleaned, halved, and steamed until tender
Olive oil for frying
1/2 cup preserved lemon
2 cups frisée lettuce
1/3 cup lemon-avocado oil
Kosher salt and freshly cracked black pepper, to taste
Harissa sauce (optional)
Simmer octopus in white wine, garlic, one chopped lemon, and enough water to cover for approximately one hour (or until tender). Drain and cool. Brush with one tablespoon of lemon-avocado oil and grill until slightly charred (four minutes per side). Slice and reserve.
Fry artichoke halves in batches in hot oil; drain. Squeeze one lemon over artichokes and season with salt and pepper.
Arrange equal portions of octopus, artichokes, preserved lemon, and frisée on plates; drizzle with remaining lemon-avocado oil. Garnish with Harissa sauce (optional).
Spring
Summer
Appetizers
Gluten Free