Ingredients
- artichokes, halved and choke scraped out
- teaspoon salt
- teaspoon ground black pepper
- cloves garlic, chopped
- shallot, chopped
- /2 cup butter
Instructions
-
Step 1
Preheat an outdoor grill to low heat. While it warms up, bring a large pot of water to a rolling boil. I start by halving the artichokes and scraping out the fibrous choke with a spoon—be thorough to avoid any prickly bits. Once the water is boiling, add salt, pepper, half the chopped garlic, and half the shallot. Gently place the artichoke halves into the pot and boil for about 30 minutes, until you can easily pierce the stem with a fork. Drain them and set aside. In a small pan over medium heat, melt the butter. Stir in the remaining garlic and shallot, cooking just until fragrant—about a minute—then remove from the heat. Place the boiled artichokes cut-side down on the grill. Brush them generously with the infused butter and let them cook for 5 to 10 minutes, basting occasionally, until they develop a light char. I find that this step adds a smoky depth that transforms the dish. Serve warm with the leftover melted butter for dipping.