preparatoin

• If you’re using frozen artichoke hearts, take them out of the freezer ahead of time. About half an hour before you want to grill them. Grind the garlic cloves with a little salt in a mortar to a nice puree. In another bowl, whisk the olive oil with the Dijon mustard until smooth. Then mix in the garlic puree and some salt and pepper. Squeeze half of the lemon and add it to the oil. Then add the za’atar. And season with salt and pepper.
• Preferably grill the artichoke hearts over high heat in a ribbed grill pan. They should be a bit scorched. They must be fried crispy. Otherwise, you can fry them in a frying pan with a little sunflower oil over high heat.