Grilled artichokes with herb gremolata

Grilled artichokes offer a smoky, charred twist on a vegetable traditionally steamed or boiled. Their complex flavor and tender texture make them a standout side dish or appetizer, perfect for summer cookouts or elegant dinners. Steaming then grilling ensures they're cooked to perfection. In place of traditional aioli, we drizzle ours with a garden-fresh gremolata. Below, we'll walk you through the step-by-step process to grill artichokes perfectly.

Choosing Artichokes

Choose fresh artichokes with tightly packed leaves and a vibrant green color. Avoid those with brown spots or a wilted appearance. The heavier the artichoke, the fresher it is likely to be.

Ingredients

• Artichokes (1 per person, depending on size)

• Olive oil

• Lemons (1-2, for both zest and juice)

• Salt and pepper

• Fresh herbs like parsley, chives, thyme, oregano, and rosemary (use any combination you desire)

• Garlic

• Red pepper flakes

Directions

Prepare the Artichokes

• Using kitchen shears, snip off the sharp tips of the outer leaves.

• With a sharp knife, slice off about an inch from the top of the artichoke and trim the stem to about an inch long. You want a flat base for easier handling.

• Slice the artichoke in half lengthwise. Use a melon baller to scoop out the fuzzy, inedible choke from the center and any small, purple-tinted leaves.

• Rinse the artichokes under cold water to remove any dirt, then rub them with a halved lemon to prevent browning.

Artichokes need a head start before hitting the grill. Steaming ensures they cook through, while grilling finishes them off with flavor.

• Prepare a steamer or a pot with a steaming basket and bring water to a boil.

• Place the artichoke halves and half a lemon in the steamer. Cover and let them steam for 15-20 minutes, or until a knife slides into the stem smoothly.

While the artichokes steam, prepare the herb gremolata. Gremolata is traditionally made with a combination of parsley, garlic, and lemon zest, but feel free to experiment with your favorite herbs.

• Gather your chosen herbs (parsley, chives, thyme, oregano, rosemary, etc.).

• Finely chop the herbs until you have about 1 cup.

• Peel and grate 1-2 cloves of garlic using a microplane.

• Using the same microplane, grate the zest of one lemon.

• Place the herb mixture, garlic, and lemon zest into a bowl, and add about 1 teaspoon of red pepper flakes.

• Squeeze the juice of the lemon into the bowl, and add enough olive oil to make a loose sauce.

Grill the Artichokes

• Brush the artichoke halves generously with olive oil, ensuring they are well coated.

• Sprinkle with salt and pepper.

• Preheat your grill or grill pan to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.

• Place the artichoke halves cut-side down on the grill. Press them gently with tongs to ensure good contact with the grates.

• Grill for 5-7 minutes on each side, or until you achieve beautiful char marks and the artichoke edges are slightly crispy.

• Remove from the grill and place on a serving platter, char side up. Drizzle with a bit of gremolata, serving the rest on the side for dipping.

Grilled artichokes are a showstopper at any meal. They're not only delicious but also a fun, interactive dish as guests peel off leaves and savor the tender heart. Their versatility means they pair well with grilled meats, seafood, or even as a vegetarian main course.