How to Make Grilled Artichokes - Italian Style

Servings: 4-6

Ingredients:

3 artichokes

Salt

1 head of garlic

1 lemon

3/4 cup Italian bread crumbs

Parmesan Reggiano

Olive oil

Salt & pepper

Spicy Lemon Mayo Dipping Sauce:

1/3 cup olive oil

1 egg

2 cloves garlic

2 tbs. lemon juice (juice of 1/2 lemon)

1/2 cup mayonnaise

Pinch of salt

1 tbsp. spicy chili sauce (bomba sauce)

We like to make our dipping sauce first, so it can set in the refrigerator. To make the sauce, combine all ingredients in a medium bowl. Whip together using a hand emulsifier or hand mixer. Cover and refrigerate.

First, you need to trim your artichokes. Using a kitchen scissor, trim the extra leaves towards the bottom and at the stem. You also want to trim the tough, pointy tips off the exterior leaves. Cut off about a quarter of the top of the artichoke.

Using a vegetable peeler, peel the stem exposing the more tender interior. The stem is very woody and needs to be peeled down. Then trim off the end of the stem.

Cut artichokes in half vertically.

Bring a large stock pot of water to a boil. Salt the water, then throw in your artichokes. Cut 1 lemon in half, squeeze the juice into the water and then throw the lemon in the water with the artichoke. Cut 1 head of garlic in half and throw that in the water as well. Boil covered for about 30 minutes.

Once your artichokes are cooked and tender, pull them out of the pot draining excess water out of them as you take them out. In the center of each half, you will notice a fuzzy middle. Gently spoon out that fuzzy area - it should come right out.

With each half facing up, drizzle all pieces generously with olive oil. Then salt & pepper to taste.

Heat grill to 400 degrees. Place artichokes, insides facing up, on the grill. Cook for about 4-6 minutes on each side - the goal is to get a nice char on all sides.

While your chokes are grilling, you want to toast your breadcrumbs. Add breadcrumbs to a medium/large frying pan. Drizzle breadcrumbs with olive oil and toast over medium heat until golden brown.

Remove artichokes from the grill, centers facing up, to a large serving platter.

Drizzle again with olive oil, and salt & pepper to taste. Sprinkle toasted breadcrumbs over the artichokes evenly.

Using a microplane (we love the fine grate), grate Parmesan Reggiano generously over the top.

Serve alone or with the dipping sauce and enjoy!