Grilled Artichokes Recipe

Prep artichokes

Trim the stem of each artichoke so they sit flat (about 1–1.5 cm). Remove any tough outer leaves near the base. Using a sharp knife, cut about 2–3 cm off the top of each artichoke to remove the thorny tips. Immediately rub the cut surfaces with the halved lemon to prevent browning; reserve the lemon halves.

Remove choke (if desired for presentation)

If the artichokes are large and you prefer them easier to eat, use a spoon to scoop out the fuzzy choke from the center after opening the top leaves slightly. Be careful to leave plenty of heart. Alternatively you can leave chokes intact and remove after cooking.

Poach

In a large pot, combine the water, white wine (if using), 2 tsp kosher salt and the reserved lemon halves. Bring to a simmer over medium-high heat. Add the prepared artichokes crown side up, reduce heat to maintain a gentle simmer, cover, and poach until the base is tender when pierced with a knife, about 20–30 minutes depending on size. A knife should slide into the base with little resistance.

Drain and dry

Carefully remove artichokes from the poaching liquid and let them drain upside down in a colander. When cool enough to handle, use kitchen shears or a small knife to trim inner pointy leaf tips for a neater presentation. Pat the artichokes dry with paper towels and cut each in half lengthwise (through the stem) to expose the heart and remove any remaining fuzzy choke if you didn’t earlier.

Season and oil

Brush the cut surfaces and outer leaves lightly with 4 tbs olive oil and sprinkle with 1 tsp freshly ground black pepper (and a pinch more salt to taste).

Grill

Preheat a grill or grill pan to medium-high. Place artichoke halves cut-side down directly on the grill grates or pan. Grill until char marks form and the cut surface is slightly caramelized, about 3–5 minutes. Flip and grill the outer leaves for another 2 minutes to warm through and add grill color. Remove from grill and keep warm while you make the sauce.

Prepare eggs

Place the 2 egg yolks in a medium mixing bowl. Finely chop the hard-boiled egg white and set aside for folding into the sauce.

Emulsify

Whisk the yolks with 1 tsp Dijon mustard and 1 tbs white wine vinegar until combined. Very slowly drizzle the neutral oil in a thin stream while whisking constantly to create an emulsion (like a mayonnaise). Once the emulsion is thick and stable, whisk in the extra-virgin olive oil in a steady stream. If the sauce becomes too thick, whisk in 1–2 tsp ice water to loosen to desired consistency.

Finish gribiche

Fold into the emulsified base the minced cornichons, chopped capers, chopped hard-boiled egg white, 2 tbs parsley, 1 tbs chives, 1 tsp tarragon (if using), 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning—add more salt, pepper, or a splash of vinegar if brighter acidity is desired.

Arrange the grilled artichoke halves on a platter. Spoon a generous dollop of sauce gribiche alongside or into the cavity beside each artichoke heart. Garnish with extra parsley and serve with lemon wedges for squeezing over the artichokes.

Serve warm or at room temperature. Any leftover gribiche keeps refrigerated in an airtight container for up to 3 days.