Grilled Artichokes Alla Norma Recipe

Trim and par-cook artichokes

Fill a large pot with 8 cups of water, the juice of 1 lemon and 2 tsp salt; bring to a simmer. Trim artichokes: remove tough outer leaves, trim stem so artichoke sits flat, and snip sharp leaf tips. Rub cut surfaces with remaining lemon half to prevent browning. Add artichokes to simmering water, cover, and simmer 20–25 minutes until outer leaves pull away easily and hearts are tender when pierced with a paring knife. Remove and drain upside-down on a rack to cool slightly.

Halve and oil

Once cool enough to handle, halve each artichoke lengthwise. Using a spoon, remove the choke fibers if present to expose a clean heart. Brush cut sides generously with 4 tbs extra-virgin olive oil and season with 1 tsp black pepper and a light pinch of salt.

Prepare eggplant

If eggplant rounds are thick, sprinkle lightly with salt and let sit 15 minutes on a rack or paper towel to draw out moisture; pat dry. Toss eggplant rounds with 2 tbs olive oil and a light pinch of salt.

Grill eggplant and artichokes

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Grill eggplant rounds 3–4 minutes per side until nicely charred and tender; transfer to a plate. Grill artichoke halves cut-side down 4–6 minutes until char marks form and edges caramelize. Remove from grill and keep warm.

Make tomato alla Norma

In a medium skillet over medium heat, warm 2 tbs olive oil. Add minced garlic and red pepper flakes; sauté 30–45 seconds until fragrant but not brown. Add chopped tomatoes and 1 tsp salt; cook, stirring occasionally, 8–10 minutes until tomatoes break down and sauce thickens slightly. Stir in chiffonade basil and remove from heat. Taste and adjust seasoning.

Assemble plated dish

Arrange grilled artichoke halves on a serving platter. Spoon warm tomato alla Norma over and between artichoke halves and grilled eggplant rounds, allowing some sauce to pool.

Add cheeses and accents

Scatter grated ricotta salata evenly over the sauced vegetables. Dot with small crumbles of smoky bleu cheese in a few places for a contrasting pop (use sparingly so it doesn't overpower).

Finish with fruit and dressing

Toss market fruit (figs or sliced peaches) with a light drizzle (about 1 tbs) of the golden balsamic. Arrange fruit and microgreens/arugula around the vegetables. Finish the entire platter with the remaining golden balsamic (1 tbs), a sprinkle of flaky sea salt (about 1/2 tsp), and 1/4 tsp freshly ground black pepper.

Serve

Serve warm or at room temperature. Provide lemon wedges if guests want extra brightness.