Grilled quartered artichokes

An original way to prepare this little vegetable loved by Italians. These small Calabrian artichokes, once trimmed (we keep the base of the peeled stem, and the most tender leaves) are quickly seized on a cast iron grill, before being cut into quarters then marinated in olive oil. olive with capers, oregano, a hint of garlic and chilli. The result: small crunchy bites, bursting with Mediterranean flavours, to be savored plain or gently reheated, as a garnish for a meat or fish dish.