This recipe is perfect for our Vulcan Combi oven or our Vulcan Mini Jet Combi oven.
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The Vulcan VTEC infrared charbroiler is the ideal cooking platform for this recipe. On a traditional charbroiler, the oil based marinade drips off the artichoke and on to the gas flame below, creating flare-ups, which result in over-browning and a highly unpleasant “gassy” flavor. The VTEC generates heat from emitter panels which are set beneath the grates and above the flame, preventing any chance for flare-ups. As the marinade drips on to the emitter panel, it is immediately incinerated, creating a smoky vapor which penetrates the interior of the artichoke and imparting a wonderful smoky flavor throughout the whole artichoke.