Grilled Artichokes Recipe

Prepare artichokes

Rinse the artichokes. Using a sharp knife, trim about 1 inch off the top of each artichoke and trim the stem flush so they sit flat. With kitchen shears, trim the thorny tips of the outer leaves. Rub the cut surfaces with the halved lemon to prevent browning.

Halve and remove choke

Slice each artichoke in half lengthwise. Use a spoon to scoop out the fuzzy choke and any small inner leaves that are inedible. If needed, trim the base so halves sit stable.

Steam until tender

In a large pot fitted with a steamer basket, bring 1 liter of water to a boil. Add the artichoke halves, cover, and steam 20–25 minutes until a knife slides easily into the base and leaves are tender. Drain well and let cool slightly.

Oil and season

Brush both cut sides and outer leaves with 3 tbs olive oil and sprinkle with 1 tsp coarse salt and 1 tsp black pepper.

Grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Place artichoke halves cut-side down and grill 4–5 minutes until charred. Flip and grill another 3–4 minutes on the outer side to develop color and heat through. Remove and rest 2 minutes.

Make mostarda

Combine 1 cup chopped citrus, 2 tbs lemon juice, 2 tbs sugar, 1 tbs Dijon, 1 tsp whole-grain mustard, 1 tsp vinegar, a pinch of red pepper flakes, and 1 tsp salt in a small bowl. Mix until sugar begins to dissolve and flavors meld. Taste and adjust balance — it should be tangy-sweet with a touch of mustard heat. Let sit at room temperature 10–15 minutes for flavors to marry.

Quick-pickle onions

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine 1 cup apple cider vinegar, 1 cup water, 1 tbs sugar, and 1 tsp salt. Bring to a gentle simmer to dissolve the sugar. Pour the hot brine over the onions, pressing them under the liquid. Let cool to room temperature, then refrigerate at least 30 minutes (longer for milder onions). These will keep refrigerated for up to 2 weeks.

Dress arugula

In a bowl toss 4 cups baby arugula with 2 tbs extra-virgin olive oil, juice of 1 lemon, 0.5 tsp sea salt, and 0.5 tsp black pepper. Toss gently to coat.

Assemble and serve

Arrange a bed of dressed arugula on a platter or individual plates. Place two grilled artichoke halves per serving on top. Spoon 1–2 tablespoons of citrus mostarda over each artichoke half. Scatter pickled red onions to taste over the plate. Finish with a generous 1 cup total Grana Padano shavings distributed across the servings and a final drizzle of olive oil if desired. Serve warm or at room temperature.