Carciofi Recipe

Prepare artichokes

Rinse the baby artichokes under cold water. Trim the stems flush with the base and remove any tough outer leaves. Using a sharp knife, trim about 1/4 inch off the top of each artichoke and use kitchen shears to snip the sharp tips from remaining leaves. Immediately rub cut surfaces with the halved lemon to prevent browning.

Steam slightly

Place the prepared artichokes in a steamer basket over 1 inch of simmering water. Cover and steam for 12–15 minutes until tender when pierced with a knife but not falling apart. Drain and let cool slightly.

Season and grill

Whisk together 3 tbs olive oil, minced garlic, 1 tsp sea salt, and 1/2 tsp black pepper. Brush each artichoke generously with the mixture. Heat a grill pan or outdoor grill to medium-high. Grill artichokes cut-side down (or whole, depending on size) 3–4 minutes per side until char marks appear and they are heated through. Transfer to a platter and sprinkle with chopped parsley and remaining 1 tbs olive oil.

Combine the halved cherry tomatoes, minced shallot, chopped basil, 2 tbs extra-virgin olive oil, 1 tsp red wine vinegar, 1/2 tsp sea salt, and 1/4 tsp black pepper in a bowl. Toss gently and let sit at room temperature for 10–15 minutes to macerate and meld flavors.

Preheat oven to 400°F (200°C) or heat a grill. Slice the baguette into 12–16 diagonal slices (about 1/2 inch thick). Brush each slice lightly with 2 tbs olive oil. Arrange on a baking sheet and toast in the oven 6–8 minutes until golden and crisp, flipping once. Alternatively, grill bread 1–2 minutes per side. Once toasted, rub each warm toast with the whole garlic clove to impart a subtle garlic flavor.

Make glaze

Place 3/4 cup black balsamic vinegar and 1 tablespoon granulated sugar in a small saucepan over medium heat. Bring to a gentle simmer, stirring to dissolve the sugar. Reduce heat to low and simmer until the vinegar is syrupy and reduced by about half (about 8–12 minutes). Remove from heat and let cool — it will thicken further as it cools.

Assemble bruschetta

Spoon a generous tablespoon of the tomato mixture onto each toasted baguette slice. Arrange 1 grilled baby artichoke beside or atop groups of toasts on a serving platter (or halve large artichokes and place a quarter on each toast if preferred). Drizzle the balsamic glaze lightly over the artichokes and tomato toasts. Finish with a sprinkle of flaky sea salt and scatter microgreens or extra parsley for color.

Serve immediately while toasts are crisp and artichokes are warm. Provide extra glaze at the table.