Grilled Baby Artichokes with Aleppo Pepper and Parmesan

Name: Grilled Baby Artichokes with Aleppo Pepper and Parmesan
Yield: 4 Servings
Ingredients: 10 baby artichokes, top and outer leaves trimmed, halved lengthwise; 1 lemon, halved; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; Pinch of Aleppo pepper; Finely grated Parmesan (for serving)

By Rick MartinezPhotography by Alex Lau

May 19, 2015

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Alex Lau

Be ruthless about trimming the baby artichokes. Remove the dark-green outer leaves and continue until you get to the tender yellowish ones near the center. The parcooking is essential for a tender result, but it’s worth it.

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