"Artichokes make for a very conversational course," says Dave Pynt. "You need to peel off each individual leaf, dip it, then scrape off the tender base with your teeth. It can take half an hour for two or three people to go through one artichoke. It's not something you can just eat. I don't mind if there's a bit of rind in the Taleggio sauce. It just has so much flavour. Why do people throw it out?"
- 8 small whole globe artichokes
- Sweet paprika (optional), to serve
- 300 ml milk
- 400 gm Taleggio with rind, coarsely chopped
- 1For Taleggio sauce, bring milk to the boil in a saucepan. Add the cheese, stir until it begins to melt, then blend with a hand-held blender until smooth. Season to taste. Taleggio sauce will keep refrigerated for up to 3 days and can be reheated before serving.
- 2For the barbecue, slowly burn the wood down to embers. Place artichokes on a rack over the coals and grill gently, turning occasionally, until the leaves are charred and a knife pierces the base easily (1½-1¾ hours).
- 3Sprinkle with paprika and serve with Taleggio sauce.
Drink Suggestion: Nebbiolo, or a Birra Moretti would work a treat, as would the Two Metre Tall Forester Farmhouse Amber Ale – malty yet fresh Drink suggestion by Andrew Cameron