Grilled Artichokes-gf Recipe

Prepare artichokes

Trim each artichoke: using a sharp knife, cut about 1 inch off the top to remove the pointed tips. Trim stem flush with the base or leave 1/2 inch of stem and peel tough outer skin. Using kitchen shears, snip the thorny tips from remaining outer leaves. Immediately rub cut surfaces with a halved lemon or place trimmed artichokes in a bowl of lemon water to prevent browning.

Halve and core: For quicker poaching and grilling, cut each artichoke in half lengthwise. Using a spoon, remove the fuzzy choke from the center and any small inner purple leaves; reserve if you like, but ensure the halves are free of inedible choke.

Prepare poaching liquid: In a large wide pot, combine 6 cups water, 1 cup white wine (or extra water), 1/2 cup fresh lemon juice, 2 crushed garlic cloves, 2 bay leaves and 2 tsp coarse salt. Bring to a gentle simmer over medium heat.

Poach artichokes: Add artichoke halves cut-side down, reduce heat to maintain a gentle simmer, cover and poach until tender when pierced with a knife at the base, about 18–25 minutes depending on size. Do not boil vigorously; you want a gentle simmer so halves hold shape.

Drain and cool: Using tongs, transfer artichoke halves to a tray to drain and cool slightly (5–10 minutes). Pat any excess moisture from cut surfaces with a paper towel so they grill rather than steam.

Cook hard eggs: Place 2 whole eggs (to provide whites) and the 2 yolks called for in the ingredients in a small pot and cover with cold water. Bring to a gentle boil, then remove from heat and cover; let rest 9–10 minutes for hard-cooked. Transfer to ice water, cool, then peel. Separate the 2 yolks (use only yolks in the emulsion) and reserve the whites finely chopped for the gribiche.

Make the emulsion: In a medium bowl, whisk together 2 room-temperature egg yolks, 1 tsp Dijon mustard and 1 tbsp white wine vinegar until smooth. Very slowly, drop by drop to start, whisk in the 1/2 cup neutral oil until mixture thickens into a stable emulsion. Once thick, you can add the remaining oil in a thin steady stream while whisking. Whisk in 1 tbsp extra-virgin olive oil and 1 tsp lemon zest. Taste and season with 3/4 tsp salt and 1/4 tsp black pepper; adjust vinegar or lemon if it needs more brightness.

Fold in garnish ingredients: Stir in 2 tbsp chopped capers, 2 tbsp finely diced cornichons, 3 tbsp chopped parsley, 1 tbsp chopped tarragon, 1 tbsp chopped chives and the finely chopped hard-cooked egg whites. Mix well and refrigerate for at least 15 minutes to allow flavors to marry. Keep chilled until ready to serve.

Preheat grill: Heat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan, heat it over medium-high heat until hot and lightly smoking.

Season halves: Brush the cut surfaces of the poached artichoke halves with 2 tbs olive oil and a little of the lemon finishing juice (about 1 tbsp). Sprinkle the cut surfaces with a light pinch of kosher salt and some freshly ground black pepper (use the 1 tsp salt and 1/2 tsp pepper from ingredients, dividing between halves and finishing).

Grill artichokes: Place artichoke cut-side down on the hot grill grates or grill pan. Grill until you get focused grill marks and a light char, about 3–5 minutes. Turn and grill the exterior base side 1–2 minutes just to warm and add color. Brush with remaining 2 tbs olive oil before or during grilling as needed to prevent sticking.

Finish with lemon: Transfer artichokes to a platter. Drizzle the finishing 1 tbsp lemon juice over the halves and sprinkle remaining salt and pepper if needed. Serve warm or at room temperature with spoonfuls of sauce gribiche alongside and lemon wedges.

Serving suggestion: Offer the sauce gribiche in a bowl for dipping or spoon 1–2 tablespoons onto each artichoke half. Each diner can pull leaves, scrape the meaty base with their teeth, and finish with a squeeze of lemon.