- 1kg large Agria potatoes, peeled and quartered
- 20 – 25 whole shallots, peeled
- 20 – 25 cloves garlic, peeled (chop any large ones in half so even sizes)
- 1 tablespoon dried oregano
- ¼ cup fresh oregano leaves
- zest of 3 lemons
- 1–2 fresh red chillies, roughly chopped
- sea salt and freshly ground black pepper
- 2 x 280g jars artichoke halves, oil drained off and reserved
- 1–2 lemons
- 1/3 cup roughly chopped flat-leaf parsley
- Preheat the BBQ (with lid) to around 200˚C – or oven to 180˚C
- Use a BBQ suitable roasting dish – I use a paella pan.
- Coat the bottom of the pan with a generous layer of the reserved artichoke oil (at least about 4 tablespoons). Place all the veggies (except the artichokes) and the herbs in the pan – season liberally with sea salt and black pepper. Toss together well to ensure everything is coated in oil – add more oil if you think it needs it. Scatter around the artichokes – gently push them under the surface.
- Cover the dish with tinfoil – place on top of a BBQ suitable tin or similar to elevate at least 75 mm (I use a loaf tin) Alternatively put in the oven.
- Cook for 1 hour – flip the veggies once or twice to ensure they are not sticking too much. Remove tin foil & cook for a further 10–15 minutes to crisp the top of the veggies. Flip the veggies again & cook another 10 minutes.
- Once veggies are cooked, drain off any excess oil, then squeeze liberal amounts of lemon juice over and toss. Sprinkle with plenty of parsley.
- Serve immediately – in the pan if you can for that rustic freshly BBQ’ed look
- 8 or so people Based on Al Brown’s recipe from Stoked