California’s artichokes are as good as any I’ve had in Italy, France, or Spain—and maybe even better. Grilling is my new favorite way to cook artichokes; the smoky, slightly charred, crunchy artichoke houses a soft, tender heart that gets a lift from a creamy, rich sauce made from hard-boiled eggs, chopped herbs, and lots of salty bits.

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  • 3 large globe artichokes, cut in half lengthwise
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup panko bread crumbs

Sauce Gribiche

  • 1 cup mayonnaise
  • 1 cup plain yogurt
  • 3 tablespoons finely chopped dill pickle
  • 2 tablespoons minced fresh flat-leaf parsley leaves
  • 2 tablespoons chopped drained capers
  • 1 tablespoon minced shallot
  • 1 teaspoon finely chopped fresh thyme leaves
  • 2 hard-boiled eggs, peeled and finely chopped
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper


Make a medium fire in your charcoal grill or preheat a gas grill to low. Rub the artichoke halves with 2 tablespoons of the olive oil and season with salt and pepper. Grill cut side down over low heat or slightly away from the coals if using a charcoal grill, until the artichokes are soft, about 20 minutes. Turn the flame to medium-high or move the artichokes over the hottest part of the coals for 5 minutes to give them some color, then transfer to a platter.

Preheat the oven to 375°F.

While the artichokes are grilling, spread the bread crumbs on a rimmed baking sheet and drizzle with the remaining tablespoon of oil. Toss to combine, then spread them evenly on the sheet. Toast for 12 to 15 minutes, stirring once or twice, until golden.

Make the Sauce Gribiche

Combine the mayonnaise, yogurt, pickles, parsley, capers, shallots, thyme, eggs, lemon juice, and salt and pepper to taste in a mixing bowl. Stir until thoroughly incorporated. Drizzle some of the sauce into the cavity of each artichoke and top with the bread crumbs.