Grilled Artichokes Recipe

Trim and prevent browning

Cut about 1 inch off the top of each artichoke with a sharp knife. Trim the stem flush or leave 1/2 inch, peeling tough outer skin if desired. Using kitchen shears, snip the sharp tips off the outer leaves. Rub the cut surfaces with the halved lemon to prevent browning and set the lemon half aside.

Prepare a steaming pot: combine 2 cups water and 1 tablespoon kosher salt in a large pot fitted with a steamer basket. Bring to a simmer over medium-high heat.

Steam the artichokes, stem-side down, in the basket for 20–25 minutes until a leaf near the center pulls away easily and the base is tender when pierced with a knife. Cooking time depends on size; do not over-steam — they should be fork-tender but not falling apart. Remove and let cool until you can handle them, then halve each artichoke lengthwise and scoop out the hairy choke with a spoon if present.

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C) or heat a heavy grill pan over medium-high heat until hot and well marked.

Make the grill oil: in a small bowl combine 4 tablespoons extra-virgin olive oil, minced garlic, 2 tablespoons fresh lemon juice, and 1 teaspoon freshly ground black pepper. Whisk to emulsify.

Brush the cut (flat) sides and outer leaves of each artichoke half generously with the grill oil. Reserve any remaining oil for dressing the arugula.

Place artichoke halves cut-side down on the hot grill. Grill 4–6 minutes until nicely charred and marked. Flip and grill 2–3 more minutes on the rounded side to heat through. Total grilling time ~6–9 minutes. Watch closely so garlic does not burn.

If using Parmesan, sprinkle about 1 tablespoon grated Parmesan over the hot artichokes immediately after removing from grill so it melts slightly.

Toss the arugula in a bowl with the reserved grill oil (or additional 1 tablespoon olive oil if none left), 1 teaspoon red wine vinegar, 1/2 teaspoon sea salt and a squeeze of lemon from the reserved wedges. Taste and adjust seasoning.

Arrange a bed of dressed arugula on a serving platter. Place grilled artichoke halves on top, cut-side up. Garnish with lemon wedges for squeezing and an extra drizzle of olive oil if desired.

Serve warm or at room temperature. Each diner removes leaves, dips or scrapes meat with teeth, then reaches the tender heart. Leftovers keep refrigerated in an airtight container for up to 3 days.