Skip to main content

Grilled Octopus, Baby Artichokes, and Preserved Lemons

Visually stunning with global flavors, this on-trend dish also can be made with scallops or shrimp.


1 pound octopus, cleaned
1 cup white wine
3 cloves Ready-Set-Serve Peeled Garlic, smashed
2 Markon First Crop Lemons, quartered
6 baby artichokes, cleaned, halved, and steamed until tender
Olive oil for frying
1/2 cup preserved lemon
2 cups frisée lettuce
1/3 cup lemon-avocado oil
Kosher salt and freshly cracked black pepper, to taste
Harissa sauce (optional)


Simmer octopus in white wine, garlic, one chopped lemon, and enough water to cover for approximately one hour (or until tender). Drain and cool. Brush with one tablespoon of lemon-avocado oil and grill until slightly charred (four minutes per side). Slice and reserve.
Fry artichoke halves in batches in hot oil; drain. Squeeze one lemon over artichokes and season with salt and pepper.
Arrange equal portions of octopus, artichokes, preserved lemon, and frisée on plates; drizzle with remaining lemon-avocado oil. Garnish with Harissa sauce (optional).


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.