Apr 20, 2012
Grilled Baby Artichokes
Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. This quick and easy recipe was developed by Hunter Lewis.
Credit: André Baranowski
10 baby artichokes
1 lemon, halved
4 tbsp. extra-virgin olive oil
Sea salt, to taste1. Prepare a medium-hot charcoal fire. Using a serrated-blade knife, halve artichokes lengthwise. Rub cut surfaces with half of the lemon. Transfer artichokes to a bowl and drizzle with 2 tbsp. oil. Season with salt and toss to coat. Transfer artichokes cut side down to the grill (alternatively, broil artichokes on a baking sheet placed in the middle of the oven). Cook, flipping once, until the bases of the artichokes are tender and the exterior is browned.
2. Using tongs, transfer artichokes to 2 plates. Drizzle artichokes with remaining oil and the juice of the remaining lemon half. Season with salt. Discard the first layer of leaves before eating, if you like.
This article was first published in Saveur in Issue #118