Char-Grilled Artichokes with Creamy Parmesan Artichoke Dip

1. Prep the Lemons

Cut one lemon in half and wedge one of the halves. Zest the other two lemons and set the zest aside. Halve the zested lemons, reserving two halves for the dip. The other halves will be used for the artichokes.

2. Trim the Artichokes

Trim the artichokes by removing the tough outer leaves and slicing them lengthwise into quarters. Rub the exteriors with a lemon half, squeezing the juice into the choke space to prevent browning.

3. Poach the Artichokes

Combine three garlic cloves, chile flakes, coriander seeds, white wine vinegar, and two quarts of water in a large pot. Bring the mixture to a simmer. Add the artichoke quarters and poach them until fully tender, about 10 to 15 minutes. Drain the artichokes in a colander and let them dry.

4. Prepare the Dip

Finely chop a portion of the poached artichokes. In a bowl, combine the chopped artichokes with crème fraîche, half of the lemon zest, the juice from the two lemon halves, Tabasco sauce, chives, Parmigiano-Reggiano, and a pinch of salt. Drizzle in ¼ cup of olive oil and whisk until creamy.

5. Grill the Artichokes

Heat your grill, pan, or skillet and lightly oil it. Add the remaining garlic clove to infuse extra flavor. Grill the artichoke quarters until nicely browned, about 10 minutes.

6. Serve the Dish

Arrange the grilled artichokes on a platter. Top them with chopped parsley and the remaining lemon zest. Drizzle with a bit more olive oil. Serve with the creamy parmesan artichoke dip and lemon wedges on the side.