Skip to main content
Epicurious

Grilled Baby Artichokes with Aleppo Pepper and Parmesan

Image may contain Animal Fowl Bird Poultry Chicken Food Plant Reptile Sea Life Turtle and Produce
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
Read More
Chickpeas With 40 Garlic Cloves
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Marinated Grilled Peppers
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
Rice Cooker Risotto
Cooking risotto in a rice cooker makes quick work of the famously fussy recipe. And this hands-off version is as creamy and comforting as any stovetop version.
Sheet-Pan Pierogies and Beets
A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.
Scallops With Creamy Spinach Sauce
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
Cashew Chicken and Asparagus Stir-Fry
Savory cashew chicken meets tender asparagus in this lightning-fast dinner.
Vegetarian Italian Wedding Soup
A bowl of comfort with ricotta “meatballs,” tiny pasta, and lots of greens.
Jalapeño Popper Skillet Tacos
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.