Method
Cut the sharp tips off the artichoke flower with a pair of scissors. Peel the skin from the stem with a vegetable peeler. Cut 2.5cm off the top of the artichoke and trim a little from the bottom of the stem. Cut the artichoke in half lengthwise.
Scoop out the choke of each half with a spoon. The choke is the fibrous thistledown part in the centre of the artichoke that is not a nice texture to eat. Place the artichoke into a bowl of water and lemon slices to prevent them from turning brown. Once all the artichokes are prepared, place the Artichoke halves into boiling water to pre-cook. Boil in salted water for 15 minutes then remove them from the water and allow them to air dry.
Mix together the olive oil, salt, pepper and chopped garlic and set aside.
Set up the Corona Kettle & BBQ for indirect cooking (use the charcoal baskets off to the sides of the Kettle, so the meat doesn't sit directly above the Heat Beads Briquettes). Preheat the Kettle to approximately 275ºF (135ºC) for indirect cooking. Add a small handful of Whiskey Barrel Oak Smoking Chips (or your favourite wood chips) directly on top of the coals, once at the beginning of the cook and again halfway through.
Tie the ribeye with butcher’s twine to keep it in shape (see picture). Pat the ribeye steak dry with a paper towel and apply the BBQ Rub.
Reverse sear the ribeye by indirectly cooking on the grill until the meat reaches an internal temperature of 100ºF (38ºC). Remove from the grill and rest, basting the ribeye with around 25g of melted butter per steak and cover with foil. Leave a small hole in the fold of the foil to allow the meat to breathe and not sweat too much.
Baste the inside of the artichoke halves with the marinade and then grill them directly over Heat Beads Coconut Briquettes until they have lovely grill marks and are charred to satisfaction.
Spread out the hot coals out so the Kettle is now a grill. Spreading also removes the ash build-up on the coals and allows them to get hotter, faster. Uncover the ribeye and sear directly over the coals until the desired crust is achieved. Ensuring the core temperature of the ribeye doesn't exceed 127ºF (53ºC).
Slice the ribeye steak and serve it with the grilled artichoke halves beside your favourite refreshments.
To eat the artichoke, peel off the leaves and eat the flesh from the inside, bottom of the petals. The prized part of the artichoke is the heart, this is in the bottom, centre of the artichoke. Artichokes are in season October – January in New Zealand, so it’s the perfect summer veg to impress and share with friends.
Recipe courtesy of Black Label Barbecue
