Grilled Artichokes with Raw Tomato Compote


Nothing symbolizes spring more perfectly than artichokes.


  • 4 large artichokes (about 2 ¼ pounds)

  • 2 lemons, halved

  • 2 teaspoons extra-virgin olive oil

  • Raw Tomato Compote


  1. Prepare a stove-top griddle or outdoor grill. Snap off the tough outer leaves of the artichokes and discard. Rub the exposed surfaces with a lemon half. Cut off about the top third of each artichoke with a sharp knife. Trim the ends of the leaves with scissors. Trim all but 1/2 inch of the stem. Using a stainless-steel knife or a curved "bird's beak" knife, pare the remaining stem.

  2. Steam the artichokes for 20 minutes. When cool, halve each and, using a melon baller, scoop out the prickly hairs, or the choke, and keep scraping until no more fuzz is apparent. Brush the halves with olive oil.

  3. Grill each side for 5 to 7 minutes, until the artichokes are nicely browned. Spoon the tomato compote into each half and serve.

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