📝 About This Recipe
Transport your palate to the sun-drenched coasts of Italy with these smoky, tender grilled artichoke hearts. By par-boiling the artichokes in a vibrant aromatics bath before hitting the high heat of the grill, we achieve a buttery interior and perfectly charred, crisp edges. This dish celebrates the earthy elegance of the thistle, elevated by a bright, herbaceous gremolata and a silky balsamic reduction.
🥗 Ingredients
The Artichokes
- 4 large Fresh Globe Artichokes (heavy for their size with tight leaves)
- 2 Lemon (halved, for acidulated water and boiling)
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Black Peppercorns (whole)
- 2 tablespoons Kosher Salt (for the boiling water)
Grill Marinade
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 3 cloves Garlic (minced)
- 1 teaspoon Dried Oregano (Mediterranean variety)
- 1/2 teaspoon Red Pepper Flakes (optional for subtle heat)
Lemon-Garlic Gremolata & Garnish
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Lemon Zest (from 1 large lemon)
- 1 clove Garlic (grated on a microplane)
- 1/2 teaspoon Sea Salt (flaky style like Maldon)
- 2 tablespoons Balsamic Glaze (for drizzling)
👨🍳 Instructions
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1
Prepare a large bowl of 'acidulated water' by filling it with cold water and squeezing in the juice of one lemon. This prevents the artichokes from turning brown as you trim them.
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2
Trim the artichokes: Slice off the top inch of the artichoke. Use kitchen shears to snip off the sharp tips of the remaining outer leaves. Peel the woody outer layer of the stem and trim the very end.
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3
Slice each artichoke in half lengthwise through the stem. Use a spoon or a melon baller to scoop out the fuzzy 'choke' and the small purple inner leaves, leaving only the heart and outer leaves. Immediately drop the halves into the lemon water.
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4
In a large pot, bring 4 quarts of water to a boil. Add the kosher salt, bay leaves, peppercorns, and the second halved lemon.
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5
Add the artichokes to the boiling water. Place a heavy plate or a smaller lid on top of them to keep them submerged. Boil for 15-20 minutes, or until the base of the heart is tender when pierced with a knife. Do not overcook; they should be 'al dente'.
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6
Drain the artichokes and pat them very dry with paper towels. Excess moisture will prevent them from getting those beautiful grill marks.
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7
In a small bowl, whisk together the olive oil, minced garlic, dried oregano, and red pepper flakes. Brush this mixture generously over all sides of the artichokes.
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8
Preheat your grill or grill pan to medium-high heat (about 400°F/200°C). Ensure the grates are clean and lightly oiled.
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9
Place the artichokes cut-side down on the grill. Cook for 4-5 minutes without moving them to develop deep char marks.
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10
Flip the artichokes and grill for another 3-4 minutes on the rounded side until the leaves are slightly crispy.
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11
While the artichokes grill, prepare the gremolata by tossing the chopped parsley, lemon zest, and grated garlic together in a small bowl.
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12
Remove the artichokes from the grill and arrange them on a serving platter, cut-side up.
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13
Immediately sprinkle with the fresh gremolata and flaky sea salt. The heat from the artichokes will bloom the aroma of the garlic and lemon zest.
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14
Finish with a light drizzle of high-quality balsamic glaze for a sweet and acidic contrast. Serve warm.
💡 Chef's Tips
Choose artichokes that feel heavy for their size; this indicates they are hydrated and meaty. Don't skip the boiling step; grilling raw artichokes will result in a tough, bitter, and unevenly cooked vegetable. If you are short on time, you can use canned or jarred whole artichoke hearts, but fresh provides a vastly superior texture. Make sure the grill is very hot before placing the artichokes down to ensure distinct char marks rather than just steaming them. If the outer leaves are too charred to eat, simply scrape the tender meat off with your teeth and enjoy the heart whole.
🍽️ Serving Suggestions
Pair with a chilled glass of crisp Vermentino or Sauvignon Blanc to cut through the richness of the oil. Serve alongside a bowl of Garlic Aioli or whipped Feta for dipping the individual leaves. These make an excellent accompaniment to grilled lamb chops or a pan-seared sea bass. Scatter some toasted pine nuts over the top for an added buttery crunch. Serve as part of a larger Mezze or Antipasto platter with cured meats and olives.