Carciofi Grigliati Recipe

Prepare artichokes

Trim the artichokes: snap off the tough outer leaves near the base, trim the stem to about 1 inch and peel if woody, and use kitchen shears to trim sharp tips of remaining leaves. Cut about 1 inch off the top of each artichoke. As you work, rub the cut surfaces with lemon juice to prevent browning.

Steam until tender

In a wide pot bring 1 liter water to a boil with a pinch of salt and the juice of 1 lemon. Add the artichokes top-side down, reduce to a simmer, cover, and steam 20–30 minutes until a leaf from the middle pulls away easily and the heart is tender when pierced with a knife. Timing depends on size.

Halve and oil

Remove steamed artichokes and let cool slightly until comfortable to handle. Using a sharp knife, halve each artichoke lengthwise. Remove the fuzzy choke from each half with a spoon if present. Mix 4 tbs olive oil with minced garlic, 1 tsp salt and 1 tsp pepper. Brush cut sides and undersides generously with the garlic-oil.

Grill

Preheat a grill or grill pan over medium-high heat. Place artichoke halves cut-side down and grill 3–5 minutes until charred marks appear, then flip and grill on the other side 2–3 minutes to warm through and finish cooking. Remove from heat and set aside.

While artichokes steam, combine 1 cup plain yogurt and 1 cup strained Greek yogurt in a bowl. Stir in chopped mint and parsley, lemon zest, 1 tsp lemon juice, 1 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. If too thick, whisk in 1–2 tbs water to reach a spoonable, slightly loose consistency. Chill until ready to plate.

Place thinly sliced red onion in a jar or bowl. Heat 4 tbs white wine vinegar, 4 tbs water, 1 tsp sugar and 1/2 tsp salt until the sugar dissolves (can be done in microwave or small saucepan). Pour the hot brine over the onions, stir, and let sit at least 15 minutes (or up to several hours) until bright pink and slightly softened. Drain before plating, reserving a little pickling liquid if desired.

To serve, spread a spoonful (about 2 tbs) of herbed yogurt on each plate or on a communal platter in a smear.

Arrange two artichoke halves per serving on top of the yogurt. Drizzle about 1/2 tbs Calabrian chili paste (or oil) over each portion, or dot each half lightly, to taste. Scatter a few pickled red onion slices over the artichokes.

Finish with torn fresh mint leaves, a light drizzle (about 1 tsp per serving) of extra-virgin olive oil, and a pinch of flaky sea salt. Serve with lemon wedges alongside for squeezing.

Serve warm or at room temperature. Leftover herbed yogurt keeps 3 days refrigerated; pickled onions keep 1–2 weeks.