OFYR Grilled Artichokes with Chili Crisp

cuisine American
difficulty Simple
season Spring & Summer
serves 4 to 8

Ingredients

4 artichokes 1 large head garlic, peeled 2 lemons, zested and halved Sea salt Freshly ground black pepper Extra-virgin olive oil 4 tablespoons unsalted butter 2 tablespoons chili crisp Sea salt flakes Edible flower petals, optional

Directions

  1. On the stove top, bring a large pot of water to a boil. Salt until the water tastes like the sea.
  2. Add 6 garlic cloves, and squeeze each lemon half into the pot and then drop the juiced lemon halves into the water. 
  3. Add the artichokes and simmer until the artichokes are tender, about 20 to 30 minutes (test by piercing the heart with a paring knife--if the knife releases easily, the artichokes are cooked properly.
  4. Remove the artichokes and the garlic cloves from the water, drain, and let cool.  
  5. Cut the artichokes in half lengthwise and remove the choke and some of the soft leaves around the choke.
  6. Generously season the flesh side of the artichokes with salt and pepper, brush with olive oil and place on the OFYR Grill flesh side up. 
  7. Toss the raw and boiled garlic cloves with olive oil and place on the grill until golden and soft. Reserve.
  8. When golden brown, flip the artichokes and cook flesh side down for about 5 minutes more, or until lightly charred.
  9. Meanwhile, add the butter, chili crisp, and a pinch of salt to a small cocotte. Heat until bubbling and the butter begins to brown. 
  10. Just before serving, add the grilled garlic cloves to the butter and chili crisp mixture. 
  11. Place the grilled artichokes on a platter, drizzle with chili crisp butter, and finish with reserved lemon zest and a sprinkling of sea salt flakes. Garnish with tiny edible flowers.

Kitchen Notes

The artichokes may be boiled, cooled, and stored in the refrigerator a day in advance (slice in half just before grilling). Chili crisp is a Chinese condiment made from a crunchy blend of fried garlic, shallots, and chili flakes steeped in oil. Lao Gan Ma, the original jarred sauce, has been dubbed the "fairy godmother of flavor." Good edible flower choices include borage blossoms, miniature marigold petals, blue flax flowers, garlic flowers, or any other common backyard growing organic edible flowers.