August 2, 2019

Grilled Artichokes, Peas & Stracciatella

Recipe: Victor Dries

Prep Time: 15 minutes

Total Time: 25 minutes

If you have the time to prepare fresh artichoke hearts for this recipe, by all means do so, but high-quality jarred artichoke hearts make this recipe even easier. Stracciatella is a soft buffalo milk cheese made up of stretched curds and can be found at specialty cheese shops.


  • 560 mL jar water-packed artichoke heart quarters
  • 1 1⁄2 cups fresh shelled peas
  • 500 mL container stracciatella cheese
  • Good-quality extra-virgin olive oil
  • Maldon salt, to taste
  • Freshly ground black pepper
  • 1 cup small mint leaves


Yield: Serves 8 to 10

Grill Artichokes

  1. Remove artichoke hearts from liquid and gently pat dry before grilling on charcoal or gas grill for 4 to 6 minutes, or until lightly charred. Remove from grill.

Blanch Peas

  1. Bring small pot of salted water to a boil and prepare medium bowl of ice water.
  2. Add peas to boiling water and cook for 1 minute, or until bright green and tender. Drain and plunge into ice water to stop peas from cooking further.

Assemble Tapas

  1. Spoon about 3 tablespoons of stracciatella on each of 8 to 10 small plates and spread with back of spoon. Top each with 3 to 5 pieces of grilled artichoke and about 2 tablespoons of blanched peas. Drizzle with olive oil, season with Maldon salt and pepper, and sprinkle with mint.

Maya Visneyi


House & Home June 2019