Grilled Artichokes with Lemon & Herbs

Pull off a leaf, dip the tender end and take your time: grilled artichokes make a lovely plate to share. Lemon and olive oil keep the flavor simple. Pass the platter around and save the soft heart for last.

Trim and steam before grilling

Choose firm whole artichokes with tightly packed leaves. Wash under running water. Trim the dry stem end, leaving a short handle, and remove tough outer leaves. Cut off the top and snip any remaining sharp leaf tips with kitchen scissors.

Set a steaming basket above boiling water in a pot. Add the artichokes, cover and steam until a knife slides easily into the fleshy base. Check the water level so the pot does not boil dry. They should be tender but hold together; the grill will supply the browning.

Lift out carefully, drain and let cool just enough to handle. Halve lengthwise through the stem. Scoop out the fuzzy choke and prickly inner leaves with a spoon, leaving the fleshy heart underneath. Remove any remaining fuzz; it is not eaten.

Dry the cut faces before browning

Drain the halves thoroughly and blot the cut surfaces. Brush with olive oil and season with salt. Prepare a clean grill for moderate direct heat and a gentler area according to its instructions.

Start cut-side down, then turn once browned and warm the other side. Support the base with tongs instead of pulling a leaf. Move away from stronger heat if the edges darken quickly. Use clean utensils and a platter kept separate from raw meat and its juices.

Wash and cut the lemon and squeeze some juice over the warm halves. Taste before adding more salt.

Enjoy the leaves, then the heart

Offer our tzatziki as an optional dip: yogurt, cucumber and garlic suit the artichoke's mild flavor. Keep it chilled until serving. Pull off each leaf and scrape the soft base off with your front teeth; discard the fibrous rest. Eat the cleaned heart with a knife and fork.

Frequently asked questions

Can I skip steaming?
Not with this method. The heart must soften before the leaves start browning on the grill.

Why do the halves stay pale?
Water can collect between the leaves. Drain thoroughly and avoid crowding the grate so the cut surfaces can brown.

How do I keep precooked halves or leftovers?
Chill promptly in shallow containers at 40°F (4°C) or below within two hours, or one hour above 90°F (32°C). Discard food left out longer. Use within three to four days of the first cooking. Reheat chilled halves throughout to 165°F (74°C), checked with a food thermometer; use gentler heat if they brown too soon.