Grilled California Artichokes Recipe

Prepare artichokes

Rinse the artichokes under cold water. Using a sharp knife, trim about 1 inch off the top of each artichoke and trim the stem so the artichoke sits flat. Snap off the very pointy tips of the outer leaves if desired. Rub the cut areas with the halved lemon to prevent browning.

Steam to tender

In a large wide pot, combine 2 cups water and 1 tablespoon kosher salt. Place a steaming basket or trivet in the pot and add the artichokes, stem-side down. Cover and bring to a simmer over medium heat. Steam until a leaf from the middle pulls away easily and the base is tender when pierced with a knife, about 25–35 minutes depending on size. Remove artichokes and let cool slightly until you can handle them.

Halve and prepare for grill

Using a sharp knife, slice each artichoke in half lengthwise through the stem. Use a spoon to remove the fuzzy choke from the heart of each half (be careful — only remove the inedible hairs). Pat the cut surfaces dry with paper towels.

Oil and season

Brush the cut surfaces generously with 3 tablespoons extra-virgin olive oil and, if using, melted butter. Sprinkle each half with about 1/4 teaspoon sea salt and a light dusting of freshly ground black pepper. Reserve remaining oil for brushing while grilling.

Grill

Heat a grill or grill pan to medium-high (about 400–450°F / 200–230°C). Place artichoke halves cut-side down on the hot grill. Grill 4–6 minutes until char marks form. Flip and grill 3–4 more minutes cut-side up until edges are nicely charred and hearts are warmed through. If needed, baste with remaining oil or butter while grilling. Total grilling time about 8–10 minutes.

Finish

Transfer artichokes to a platter. Taste and sprinkle additional salt and pepper as desired. Let rest 2–3 minutes before serving so flavors settle.

Make remoulade

In a small bowl combine 3 tablespoons mayonnaise, 2 tablespoons crème fraîche (or Greek yogurt), 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon finely chopped capers, 1 teaspoon minced cornichons (or dill pickle), 2 tablespoons finely chopped parsley, 1 teaspoon smoked paprika, and the optional 3 drops of hot sauce. Season with 1 teaspoon salt and 1 teaspoon black pepper. Whisk until smooth and taste; adjust lemon, salt, or hot sauce to preference.

Chill briefly

If time allows, refrigerate the remoulade for 15–30 minutes to let flavors meld. Bring to room temperature before serving if chilled longer than 30 minutes.

Serve

Serve each grilled artichoke half with a small bowl or spoonful of remoulade for dipping. Pass additional lemon wedges and flaky sea salt at the table.