The best parts of artichokes — the smooth hearts with the tasty leaves — get brought to a new level with a crispy crunch.
- Remove the outside, hard leaves of the artichoke until only completely soft leaves remain. Cut a quarter inch off the top of the remaining leaves. With your knife, trim any hard spots off the base of the artichoke, then cut the artichoke in half lengthwise.
- Transfer to a mixing bowl and thoroughly coat with olive oil. Season generously with salt and pepper.
- Grill both sides of the artichokes until the artichokes begin to brown and get crispy. Serve immediately.
LEONARD SAYS: “The artichokes can be trimmed and put in olive oil well in advance so you simply have to pop them on your Lynx grill when you’re ready to cook!”