Ingredients
4 large artichokes
1 lemon
Kosher salt
1/3 c. extra-virgin olive oil
3 cloves garlic, thinly sliced
Freshly ground black pepper
1 c. raw pistachios
1/4 tsp. kosher salt
2 tbsp. extra-virgin olive oil
3/4 c. plain Greek yogurt
1 tsp. lemon juice
1/2 tsp. ground coriander
1 tbsp. sesame seeds
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/2 c. finely chopped roasted pistachios
Lemon wedges, for serving
Garlic chips, for garnish
Preparation
Step 1Clean the artichokes: Fill a large stockpot mostly with water and squeeze in juice of 1 lemon and drop in spent lemon halves. Using kitchen shears, trim off spiny tips of artichoke leaves, periodically dipping cut areas into the lemon water to prevent oxidation. Use a chef’s knife to cut away the top inch of the artichoke and the fibrous bottom ½” of its stem. Peel off tough outer leaves near the stem and use a paring knife or peeler to remove the fibrous skin on the remaining stem. Cut artichoke in half lengthwise and remove furry choke center with a spoon. Remove all purple inner leaves. Rinse under cold water, cleaning out the area surrounding the choke and between the outer leaves. Place cleaned artichokes into lemon water and clean remaining artichokes. Step 2Place large pot containing artichokes over medium-high heat, add in a small handful kosher salt, and bring to a boil. Lower heat to medium and cook, covered, until stems are knife-tender, about 15 minutes. Drain and cool.Step 3Meanwhile, in a small saucepan over medium-low heat, heat oil and garlic until garlic turns lightly golden. Remove from heat immediately and sprinkle salt on garlic chips. Set aside.Step 4Make the yogurt sauce: In a food processor, process pistachios with salt until very finely ground, then drizzle in oil until smooth paste forms. Transfer to a medium bowl and fold in yogurt and lemon juice.Step 5Make the pistachio topping: In a small skillet over medium heat, toast coriander, sesame, salt, and pepper until fragrant and lightly golden, about 1 minute. Transfer to a small bowl and mix in pistachios, salt, and pepper.Step 6Preheat grill to medium heat. Brush artichokes with garlic oil all over and lightly season with salt and pepper. Place cut-side down on grill and cook until lightly charred on one side, 5 to 7 minutes. Flip and continue to cook until charred on second side, 5 minutes more.Step 7Serve artichokes with a squeeze of lemon, a dollop of yogurt sauce, and a sprinkle of pistachio topping and crushed garlic chips.
We’re pairing the smoky flavors of the grill here with a cool, green pistachio-yogurt cream and adding a little bit of spice and crunch with fried garlic chips and a pistachio-sesame topping. If you’re in a bit of a time crunch, feel free to make these components a day or two before: store the cream in the fridge and the toppings in air-tight containers. You can also parboil the artichokes in advance and pull them out to grill right before serving—just keep them immersed in the cooking liquid and chilled. A few notes: As you’re cleaning, keep dipping the freshly cut parts into lemon water to slow oxidization and browning. Because of its tough, fibrous nature, most of the cooking happens in the boiling pot: salt the water well (don’t be shy!), and be sure the artichoke stem is knife-tender before you drain and cool. The stem is connected to the artichoke heart, where most of the “meat” is, but don’t neglect to nibble and ease out the pockets of flavor in the bottom of each leaf! If you’ve never enjoyed the strange pleasures of this vegetable before, now is the time to give these delicious artichoke recipes a try.
