Ingredients:
- 4 globe artichokes
- 1 lemon, halved
- 1 Tbs. peppercorns
- 3 garlic cloves, smashed
- 2 Tbs. olive oil
- Salt and freshly ground pepper, to taste
Directions:
Working with 1 artichoke at a time, using a paring knife, trim the end of the stem and peel the stem. Snap off the small, tough leaves around the base of the artichoke. Cut off the top one-third of the artichoke; then, using kitchen shears, trim off any remaining thorny leaf tips. Gently pry the center leaves open and, using a small spoon, scoop out the prickly choke and discard. Repeat with the remaining artichokes. Rub the cut surfaces of each artichoke with one of the lemon halves as you trim them to prevent the artichoke from darkening.
Fill a large pot with 2 inches (5 cm) of water. Add the remaining lemon half, the peppercorns and garlic to the water and bring to a boil over medium-high heat.
Add the artichokes to the boiling water, using artichoke steamer inserts to hold them upright if desired, and cover the pot. Steam the artichokes until a knife easily pierces the bottom, 15 to 20 minutes.
Remove the artichokes from the pot and cut each in half lengthwise. Drizzle the cut sides with the olive oil.
Preheat a grill pan over medium heat. Place the artichokes, cut side down, in the pan and grill until lightly charred, 2 to 3 minutes. Season with salt and pepper to taste and serve immediately. Serves 4 to 6.
Williams-Sonoma Test Kitchen