A really simple recipe to recreate, only 30min prep time and can be done in advance making this the perfect BBQ food, only needs 15-20mins on the grill to cook and can all be done in foil to avoid cross contamination.
To prepare the artichokes peel off the smaller leaves around the base of the artichoke and cut the stem so you only have 1-2 cm stem left
Using a sharp knife cut the artichokes in half and put them all in a bowl of water mixes with lemon juice, this will prevent the artichokes from going brown (hurry! they brown quickly!)
Take one artichoke at a time and remove the core or 'choke'. This is a member of the thistle family so the middle resembles a flowers inner, not at all edible! You'll need to remove any purple leaves too. Once cored, pop back into the lemon water and continue until all are cored.
Place the halved cored artichokes into a steamer and steam for 20 mins
While your artichokes are steaming place your 4 trout fillets onto a square of oiled baking foil.
Add the chopped spring onion, garlic and a slice of lime, add salt and pepper to taste and drizzle with a little olive oil.
Fold in the corners of the foil square and create a parcel making sure to seal to prevent any leakage. Set aside in the fridge until you're ready to BBQ.
Add the finely chopped gherkin to a bowl and add the mustard, mayonnaise, vinegar and salt and pepper, mix thoroughly and transfer to a serving dish, pop into fridge until needed.
To finish to recipe simple add the artichoke to the BBQ grill for 15-20 mins and add the trout for the last 5-10 mins. The artichoke can be cooked in foil if cross contamination is an issue.