Hello Lovely Foodies!
Today, I’m whisking you away on a culinary journey to the vibrant streets of Argentina—a land where the asado (barbecue) is not just a meal, but a way of life. I’ve been enamored with the soulful flavors of Argentinian cooking for as long as I can remember. The distinct smokiness of the grill, the punch of fresh herbs, and oh, the cheese! That’s why I decided to bring a slice of Argentina to our kitchen with a simple yet stunningly flavorful dish: Grilled Provolone with Chimichurri Sauce and Charred Artichokes.
This dish is all about simplicity and quality of ingredients, which is perfect for us home cooks looking to whip up something impressive without the all-day affair. The creamy, melting provolone becomes the luxurious centerpiece of our plate, while the chimichurri offers a bright, herbaceous counterpoint that literally dances on the palate. And those charred artichokes? They’re the perfect smoky companions to complete this trio.
It’s been delightfully sunny in our little corner of the UK, prompting cravings for outdoor cooking and fresh, zesty flavors. What’s more, our neighbour just handed us a bunch of parsley from their overflowing herb garden, which instantly yelled “chimichurri!” in my head. You know me—I can’t resist the call of fresh herbs.
Now, let’s talk cheese—because, let’s be honest, cheese talks back with flavors too tempting to ignore. Provolone, my friends, is more than just a sandwich filler. When grilled, it transforms into this gooey, slightly crisp wonder that’ll make you wonder why you haven’t been grilling cheese your whole life.
Pairing it with the charred artichokes adds a layer that’s both rustic and elegant at the same time. Can we take a moment to appreciate the artichoke, by the way? It’s like a flower that decided to become the belle of the culinary ball, and when you give it a good char on the grill, it’s as if it’s coming alive!
In true Al style, this dish is about enjoyment, relaxation, and basking in the simple pleasures of cooking. Picture this: a balmy evening, the grill’s gentle sizzle, a cool beverage in hand, and the promise of a meal that needs no embroidered frills to stand out.
I invite you all to try this little piece of Argentina in your own homes. Whether as a starter to wow your guests or as a light main that will not have you toiling away for hours, this recipe is a ticket to effortless indulgence. Grilled Provolone with Chimichurri Sauce and Charred Artichokes is not just a dish; it’s a reminder that great flavors don’t require complexity—sometimes, they’re just about getting the best from what’s simple and true.
Keep sizzling those flavors and keeping it real in the kitchen, my friends!
Until next time, stay hungry!
Al
Ingredients
– 4 slices of provolone cheese, 1/2-inch thick each
– 1 cup fresh parsley, finely chopped
– 3 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/2 cup olive oil, plus extra for grilling
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– Salt to taste
– Freshly ground black pepper to taste
– 4 medium artichokes, trimmed and halved
– 1 lemon, halved
– 1 tablespoon fresh lemon juice
– Additional fresh parsley leaves, for garnish
Method
1. Start by making the chimichurri sauce. In a bowl, combine the finely chopped parsley, minced garlic, red wine vinegar, 1/2 cup of olive oil, dried oregano, red pepper flakes, and season with salt and freshly ground black pepper to taste. Stir well and set aside for the flavors to meld, ideally for at least 30 minutes.
2. Prepare the artichokes by trimming the stems and cutting off the top quarter of each artichoke. Remove the tough outer leaves, and then use a spoon to scoop out the fuzzy choke in the center. Rub all cut surfaces with a lemon half to prevent browning.
3. Fill a large pot with water, add a tablespoon of salt, bring to a boil, and then reduce heat to a simmer. Place the prepared artichokes and the tablespoon of lemon juice into the pot. Cover and cook for approximately 15 to 20 minutes, or until the artichokes are tender when pierced with a knife. Once cooked, drain and let them cool slightly.
4. Preheat your grill to a medium-high heat, around 375°F (190°C). Brush the artichokes with olive oil and season with salt and pepper. Place the artichokes cut-side down on the grill and cook for about 5 to 7 minutes, or until they have nice char marks. Flip them and grill for another 3 to 5 minutes on the other side. Set aside once done.
5. For the provolone, brush both sides of the cheese slices with olive oil and season with a little bit of salt and pepper. Place the cheese slices onto the grill and let them cook for about 1 to 2 minutes per side, watching carefully to prevent burning. The provolone should be nicely marked and just starting to melt around the edges.
6. Once the provolone is grilled, assemble the dish. Place a slice of grilled provolone on each plate, and then arrange the grilled artichoke halves around it.
7. Drizzle the chimichurri sauce generously over the grilled cheese and artichokes, and garnish with additional fresh parsley leaves.
8. Serve immediately while the cheese is warm and gooey, and the artichokes are still warm with a hint of char. Enjoy this unique Argentinian-inspired dish as a delightful appetizer or a light main course.
