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.
Make a medium fire in your charcoal grill or preheat a gas grill to low. Rub the artichoke halves with
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.
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.
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