Butter-roasted artichoke grilled cheese with smoky garlic dip
A rich and indulgent twist on the classic grilled cheese. Earthy artichokes are roasted in butter until tender and golden, then layered between slices of sourdough with fontina cheese and griddled until crisp and gooey. Served with a fresh radish and fennel salad, smoky garlic dip, and a generous helping of crispy capers, this is decadent, savoury, and deeply comforting.
Ingredients
Metric
Imperial
For the butter-roasted artichoke
- 4 globe artichokes, outer leaves trimmed
- juice of 1 lemon
- 150g of salted butter
- 3 garlic cloves, finely minced
For the lemon and parsley butter
- 250g of unsalted butter, softened
- 1 lemon, zested and juiced
- 1/2 bunch of flat leaf parsley, finely chopped
- salt to season
For the shaved fennel and radish salad
- 1 bulb of fennel, trimmed and finely shaved on a mandolin
- 2 radishes, finely sliced
- 2 tbsp of olive oil
- 2 tsp white wine vinegar
- 1 tsp wholegrain mustard
- salt and pepper to taste
For the smoky garlic crème fraîche dip
- 1 tsp smoked paprika
- 3 garlic cloves, finely grated
- 200g of crème fraîche
- 1 tsp chives, finely chopped
- salt and pepper to taste
For the crispy capers
- 3 tbsp of neutral oil, like vegetable or groundnut oil
- 1 handful of capers, rinsed and patted dry
For the sandwich
- 4 slices of sourdough
- 300g of fontina cheese, grated
- mayonnaise, as needed
- butter, as needed
Method
Preheat the oven to 180°C
Start by preparing the artichokes. Trim away the tough outer leaves and stalks, then use a spoon to scoop out the fuzzy chokes from the hearts. Immediately place in a bowl of water with the lemon juice to prevent browning
- 4 globe artichokes, outer leaves trimmed
- juice of 1 lemon
Melt the butter with the minced garlic in a small saucepan over a gentle heat
- 150g of salted butter
- 3 garlic cloves, finely minced
Arrange the artichoke hearts in a baking dish, then pour over the garlic butter
Cover with foil and roast for 25-30 minutes, basting once or twice, until tender. Allow to cool slightly, then slice thinly
Meanwhile, mix together all the ingredients for the lemon and parsley butter. Season lightly with salt. Set aside
- 250g of unsalted butter, softened
- 1 lemon, zested and juiced
- 1/2 bunch of flat leaf parsley, finely chopped
- salt to season
Now, make the salad. In a large bowl, toss together the shaved fennel and radishes
- 1 bulb of fennel, trimmed and finely shaved on a mandolin
- 2 radishes, finely sliced
Whisk together the olive oil, vinegar and mustard. Dress the vegetables with the dressing, season and set aside
- 2 tbsp of olive oil
- 2 tsp white wine vinegar
- 1 tsp wholegrain mustard
- salt and pepper to taste
For the smoky garlic dip, stir together all the ingredients with a good pinch of salt and pepper. Chill until needed
- 1 tsp smoked paprika
- 3 garlic cloves, finely grated
- 200g of crème fraîche
- 1 tsp chives, finely chopped
- salt and pepper to taste
To crisp the capers, heat the neutral oil in a small frying pan until it shimmers. Fry the capers until puffed and golden (1–2 minutes), then transfer to kitchen paper to drain
- 3 tbsp of neutral oil, like vegetable or groundnut oil
- 1 handful of capers, rinsed and patted dry
Spread one side of each slice of bread with the lemon parsley butter. Layer two slices of roasted artichoke and a generous handful of Fontina. Spread a tablespoon or so of mayonnaise on the outer side of the toastie
- 4 slices of sourdough
- 300g of fontina cheese, grated
- mayonnaise, as needed
Heat a non-stick frying pan over medium-low heat. Add some butter and, once melted, cook the sandwiches for 3-4 minutes on each side, pressing down gently with a spatula, until golden and crisp and the cheese is melted
- butter, as needed
Halve the sandwiches and plate with the salad, a dollop of smoky garlic dip, and a scattering of crispy capers over everything for salty crunch
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
