About this recipe

Smoky, tender grilled artichokes with crispy charred edges and a lemony garlic dipping sauce — a classic California-style appetizer that's easier than it looks. The secret is a quick steam-first method that ensures the hearts are perfectly cooked before they hit the grill, giving you that beautiful char without any tough, undercooked centers.

Instructions

1. 1

   Fill a large pot with about 2 inches of water. Squeeze one lemon half into the water and drop the rind in. Bring to a boil ^[over high heat].

2. 2

   While the water heats, prep the artichokes. Using a knife, cut off the top 1 inch of each artichoke. Use kitchen shears to snip the sharp tips off any remaining outer leaves. Trim the stem to about 1 inch and peel the tough outer layer of the stem with a peeler or knife. Rub all cut surfaces immediately with the other lemon half to prevent browning.

3. 3

   Place a steamer basket in the pot. Arrange the artichokes stem-side up in the basket, cover tightly with a lid, and steam ^[over medium-high heat] until a knife slides easily into the base and a leaf pulls out with little resistance, about 25–30 minutes. The hearts should be tender all the way through.

4. 4

   While the artichokes steam, make the dipping sauce. Combine the mayonnaise, minced garlic, lemon juice, lemon zest, Dijon mustard, and cayenne pepper (if using) in a small mixing bowl. Stir well, season with kosher salt to taste, and refrigerate until ready to serve.

5. 5

   Once the artichokes are cool enough to handle, cut each one in half lengthwise through the stem. Using a spoon, scoop out the fuzzy choke in the center and discard it — the heart beneath is what you want to keep. Pat the cut sides dry with a paper towel.

6. 6

   In a small mixing bowl, stir together the olive oil, minced garlic, kosher salt, black pepper, and Italian seasoning (if using). Brush the cut sides and outer leaves generously with the garlic oil.

7. 7

   Preheat your grill to ^[medium-high heat] (![about 400–425°F]). Clean and lightly oil the grates.

8. 8

   Place the artichokes cut-side down on the hot grill. Grill without moving for 4–5 minutes until you get deep char marks and the edges are crisped. Flip and grill the outer leaf side for another 3–4 minutes. The leaves should be slightly charred at the tips.

9. 9

   Transfer the grilled artichokes to a platter, cut-side up. Squeeze fresh lemon wedges over the top and serve immediately alongside the lemon garlic dipping sauce. To eat, pull off individual leaves and scrape the tender flesh off with your teeth, then enjoy the heart at the center.