Grilled Artichokes Recipe

Trim and prepare

Fill a large bowl with cold water and squeeze the juice of 1 lemon into it; keep the squeezed lemon in the bowl. Working with one artichoke at a time, use a sharp knife to cut off the top 1 inch of the choke to remove the sharp leaf tips. Trim the stem flush with the base or leave 1/2 inch of stem, then peel the stem with a vegetable peeler to remove the fibrous outer layer. Immediately rub the cut surfaces with the reserved lemon to prevent browning and place the artichoke in the lemon water. Repeat for all artichokes.

Using kitchen shears, trim the pointy tips of the outer leaves (about 1/2 inch) to remove sharp points. Gently spread the leaves apart slightly to allow liquid and heat to penetrate while grilling. Sprinkle each artichoke with 1/2 tsp kosher salt and rub it into the leaves.

Simmer until tender

In a large wide pot, combine 6 cups water, 1 cup white wine (if using), 2 tbs olive oil, 2 tbs unsalted butter, 3 smashed garlic cloves, 1 bay leaf and 2 tsp kosher salt. Bring to a simmer over medium-high heat. Drain the lemon-water from the artichokes and add the artichokes to the simmering liquid, cut-side down if trimmed that way. Reduce heat to medium-low, cover, and simmer gently until the base of a leaf pulls away easily and a paring knife slides into the stem with little resistance, about 20–30 minutes depending on size.

Using tongs, lift the artichokes from the pot and let them drain upside down in a colander for 5 minutes. This step cools them slightly and removes excess liquid so they will char rather than steam on the grill.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). If using charcoal, wait until coals are covered with gray ash. Oil the grill grates with a paper towel dipped in olive oil and held with tongs to prevent sticking.

Brush each artichoke all over with the remaining olive oil (about 4 tbs). Place artichokes cut-side down on the hot grill. Grill for 5–8 minutes until well charred and marked, then flip and grill the other side another 5–8 minutes, pressing gently with tongs to ensure good contact. Total grill time will be about 10–16 minutes and will deepen flavor and crisp some leaves.

During the last 2 minutes of grilling, melt the 2 tbs butter and brush it over the artichokes. Move artichokes to a cooler part of the grill or indirect heat to finish cooking through if char is developing too quickly. Remove when a knife still goes in easily and leaves pull away with minimal resistance.

Prepare sauce

In a small bowl, combine 1 cup mayonnaise, 1 tbsp fresh lemon juice, 2 tbsp chopped parsley, 2 tbsp grated Parmesan (optional), 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper. Stir until smooth and taste; adjust lemon, salt or parsley to preference.

To serve: place each grilled artichoke on a platter. Sprinkle the artichokes with the remaining 3/4 tsp sea salt and 3/4 tsp black pepper (or to taste) and an extra drizzle of olive oil if desired. Serve warm with the lemon-parsley mayonnaise on the side for pulling the tender leaf flesh through your teeth and the heart sliced into wedges.

Optional: garnish with additional chopped parsley and grated Parmesan. Leftover grilled artichoke hearts may be refrigerated up to 3 days in an airtight container.