Grilled Baby Artichokes

By blum099

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, developed by our kitchen director, Hunter Lewis, appeared in David Plotnikoff’s article “Tender at the Heart” (March 2009)

Ingredients

• 10 baby artichokes
• 1 lemon, halved
• 4 tbsp. extra-virgin olive oil
• Sea salt, to taste

Preparation

Step 1

1. 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.