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Epicurious
Bon Appétit

Grilled Baby Artichokes with Aleppo Pepper and Parmesan

By Rick MartinezPhotography by Alex Lau
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Alex Lau

Be ruthless about trimming the baby artichokes. Remove the dark-green outer leaves and continue until you get to the tender yellowish ones near the center. The parcooking is essential for a tender result, but it’s worth it.

Recipe information

  • Yield

    4 Servings

Ingredients

10 baby artichokes, top and outer leaves trimmed, halved lengthwise
1 lemon, halved
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Pinch of Aleppo pepper
Finely grated Parmesan (for serving)

Preparation

  1. Step 1

    Prepare a grill for medium-high heat. Rub cut and trimmed sides of baby artichokes with lemon half.

    Step 2

    Squeeze juice from second lemon half into a pot of boiling water and cook artichokes 5 minutes. Carefully place artichokes on a grill topper or in a grill basket, cut side up.

    Step 3

    Grill until bottom side is browned, about 3 minutes; turn and grill until other side is browned and hearts are tender, about 3 minutes more.

    Step 4

    Transfer artichokes to a platter and toss with oil; season with salt and pepper. Sprinkle with Aleppo pepper and Parmesan.

TagsAmericanArtichokeVegetableParmesanCheeseDairyEasyQuickSideSnackNut FreeGluten FreeVegetarianKetoGrillingBon Appétit
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