Makes 5 portions
If you’ve never grilled an artichoke, prepare to be hooked. Their unmistakable flavor and creamy flesh is made all the more crave-worthy when slightly charred. It is the ideal accompaniment to savory romesco sauce, but you’ll enjoy it drizzled with tahini, garlic aioli, or even just a squeeze of lemon juice.
- 1 quart water
- 1 bay leaf
- 1/2 lemon
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 5 artichokes
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, sliced
- 3/4 cup Romesco Sauce
- Pour the water into a large stockpot and add the bay leaves and 1 lemon half. Season with the salt and pepper and bring to a simmer over medium-low heat.
- Trim the stems of each artichoke and peel them to expose the tender flesh. Remove the outer petals to expose the soft, light green petals toward the center. Slice 1 in off the top of each artichoke.
- Add the artichokes to the simmering water. Cover the pot and simmer over medium-low heat until tender, about 20 minutes. Remove the artichokes from the water and allow to cool.
- Quarter each artichoke and remove the hairy choke from the center of each. Place the artichoke quarters in a resealable plastic bag. Add the oil, garlic, and the juice of the remaining lemon half. Let marinate in the refrigerator for at least 30 minutes, or for up to 4 hours.
- Preheat a gas grill to medium heat. Remove the artichokes from the marinade and grill, uncovered, over direct heat, turning often, until golden, about 10 minutes.
- Serve the artichoke quarters on individual plates with the romesco sauce drizzled over the top.