Grilled Artichokes Recipe

Prepare artichokes

Trim the stem so each artichoke can sit flat (leave about 1–1.5 cm of stem). Using a sharp knife, remove the top 1 inch (2.5 cm) of each artichoke to remove the thorny tips. Snap off or trim the outermost tough leaves. Rub the cut surfaces with the halved lemon to prevent browning and set the halved lemon in the pot for poaching.

Poach until tender

In a large pot, bring 1.5 liters of water to a simmer with 1 tablespoon kosher salt and the reserved halved lemon. Add the prepared artichokes, stem-side down. Cover and simmer gently for 20–30 minutes, or until an outer leaf pulls away easily and the base is tender when pierced with a paring knife. Timing depends on size—start checking at 20 minutes.

Dry and halve

Remove artichokes from the poaching liquid and let drain and cool slightly until you can handle them. Using a sharp chef's knife, cut each artichoke in half lengthwise through the stem. If any fuzzy choke remains in the center, scrape it out with a spoon. Pat the cut surfaces dry with paper towels.

Season and oil

Brush the cut surfaces and outer leaves lightly with about 2 tablespoons olive oil. Season with 1 teaspoon freshly ground black pepper and a light sprinkle of kosher salt to taste.

Grill

Preheat a grill or grill pan to medium-high (about 200–230°C / 400–450°F). Place artichoke halves cut-side down on the grill and cook 4–6 minutes until char marks form and the edges are slightly crisp. Flip and grill 2–3 more minutes on the rounded side to warm through. Total grill time ~6–9 minutes. Remove from grill and rest 2 minutes.

Mince and combine

Finely mince 2 garlic cloves and place in a bowl. Add 100 ml extra-virgin olive oil, 30 ml fresh lemon juice, 15 ml red wine vinegar, 1 tablespoon chopped fresh oregano, 2 tablespoons chopped parsley, 1.5 tablespoons finely chopped mint, 1 teaspoon red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.

Emulsify and rest

Whisk the mixture vigorously until slightly emulsified and the garlic is distributed. Taste and adjust seasoning—add a pinch more salt or a splash more lemon juice if desired. Let the salmoriglio sit at room temperature for at least 10 minutes so the flavors meld. (It can be made up to 4 hours ahead and chilled; bring to room temp before serving.)

Plate the grilled artichoke halves on a serving platter, cut-side up. Spoon 1–2 tablespoons of salmoriglio over each half (reserve some in a small bowl for dipping). Drizzle with 1 tablespoon extra-virgin olive oil and sprinkle with 1 teaspoon flaky sea salt. Garnish with lemon wedges and scatter a few extra mint leaves if desired. Serve warm or at room temperature.