Grilled Artichokes Recipe

Prepare and par-cook

Bring a large pot of water to a boil and add the juice of 1 lemon and a pinch of salt. Trim artichokes: with a sharp knife, remove the stem flush with the base, trim about 1/2 inch off the top, and snip thorns from outer leaf tips. Immediately rub cut surfaces with the remaining lemon half to prevent browning. Halve each artichoke lengthwise and use a spoon to remove the fuzzy choke from the center. Place artichoke halves into the boiling water, reduce to a simmer, and cook for 12–15 minutes until tender when pierced with a paring knife but not falling apart. Drain well, cut side up, and let cool slightly.

Season and oil

In a bowl, combine 3 tbs olive oil, smashed garlic cloves, coarse salt and black pepper. Brush the cut sides and outer leaves of each artichoke half with the oil mixture. Let rest 5 minutes to absorb flavor; discard garlic or reserve to mix into the vinaigrette if desired.

Grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Place artichoke halves cut-side down and grill 4–6 minutes until char marks develop, then flip and grill 2–3 minutes on the outer side to warm through and crisp some leaves. Remove from grill and keep warm.

Smoke or roast the tomatoes

If you have a smoker: place the halved roma tomatoes cut-side up in a shallow pan and smoke at 225°F (110°C) for 45–60 minutes until softened and lightly smoky. Alternatively, roast in a 425°F (220°C) oven for 25–30 minutes with a 1/2 tsp smoked paprika sprinkled on top to impart smoke flavor.

Blend vinaigrette

Once tomatoes are soft and slightly cooled, scrape them (including juices) into a blender or food processor. Add smoked paprika (if not already used), red wine vinegar, sherry vinegar, honey, Dijon mustard, salt, and black pepper. Pulse to combine. With the motor running, drizzle in the 6 tbs extra-virgin olive oil until emulsified and smooth. Taste and adjust seasoning — add up to 1 tsp more honey if too acidic or a pinch more salt as needed. The vinaigrette should be bright, slightly smoky, and pourable. Strain through a fine mesh sieve if a smoother texture is desired.

Toss baby greens with 2–3 tbs of the house‑smoked tomato vinaigrette to lightly coat (reserve remaining vinaigrette for serving). Arrange a bed of dressed baby greens on a large platter or individual plates.

Place two grilled artichoke halves on top of the greens per serving (for 4 servings use all halves). Spoon 1–2 tbs of vinaigrette over each artichoke, allowing some to pool on the greens. Sprinkle chopped parsley over the artichokes and greens, season with an extra pinch of salt and freshly ground pepper if desired, and serve with lemon wedges on the side for squeezing.

If you like, finish with an optional drizzle of extra-virgin olive oil (about 1/2 tsp per serving) or a light dusting of smoked paprika for color.