WHY THIS RECIPE WORKS Grilling artichokes is a fun alternative preparation, bringing a bit of smoky char and enhancing their nutty flavor. Parboiling them in a broth with lemon juice, red pepper flakes, and salt ensured that they were completely tender and thoroughly seasoned. Tossing in extra virgin olive oil before grilling helped develop the flavorful char marks on the grill. A simple blend of lemon zest and juice, garlic, and butter came together easily in the microwave and was perfect for dipping or drizzling. If your artichokes are larger than 8 to 10 ounces, strip away another layer or two of the toughest outer leaves.

Serves 4

TOTAL TIME: 1 hour 15 minutes

INGREDIENTS

• Salt and pepper
• ½ teaspoon red pepper flakes
• 2 lemons
• 4 artichokes (8 to 10 ounces each)
• 6 tablespoons unsalted butter
• 1 garlic clove, minced to paste
• 2 tablespoons extra-virgin olive oil

INSTRUCTIONS

• Combine 3 quarts water, 3 tablespoons salt, and pepper flakes in Dutch oven.
• Cut 1 lemon in half; squeeze juice into pot, then add spent halves.
• Bring to boil over high heat.
• Working with 1 artichoke at a time, trim end of stem and cut off top quarter of artichoke.
• Break off bottom 3 or 4 rows of tough outer leaves by pulling them downward.
• Using kitchen shears, trim off top portion of outer leaves.
• Using paring knife, trim stem and base, removing any dark green parts.
• Add artichokes to pot with boiling water mixture, cover, and reduce heat to medium-low.
• Simmer until tip of paring knife inserted into base of artichoke meets no resistance, 25 to 28 minutes, stirring occasionally.
• Grate 2 teaspoons zest from remaining lemon; combine with butter, garlic, ½ teaspoon salt, and ¼ teaspoon pepper in bowl.
• Microwave at 50 percent power until butter is melted and bubbling and garlic is fragrant, about 2 minutes, stirring occasionally.
• Squeeze 1½ tablespoons juice from zested lemon and stir into butter.
• Season with salt and pepper to taste.
• Set wire rack in rimmed baking sheet.
• Place artichokes stem side up on prepared rack and let drain for 10 minutes.
• Cut artichokes in half lengthwise.
• Remove fuzzy choke and any tiny inner purple-tinged leaves using small spoon, leaving small cavity in center of each half.
• For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
• For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
• Clean and oil cooking grate.
• Brush artichokes with oil.
• Place artichokes on grill and cook (covered if using gas) until lightly charred, 2 to 4 minutes per side.
• Transfer artichokes to serving platter and tent with aluminum foil.
• Briefly rewarm lemon butter in microwave, if necessary, and serve with artichokes.