Fire-Charred Baby Artichokes and Blistered Fennel with Velvet Dill Tahini
When I was growing up in Tel Aviv, the vibrant energy of the shuk always dictated what ended up on our dinner table. Years later, working in London kitchens, I found myself craving those sun-drenched flavors, longing to recreate the bold, aromatic magic of home. This dish—Fire-Charred Baby Artichokes & Blistered Fennel with Sizzling Almond-Coriander Crunch over Velvet Dill Tahini—is a direct love letter to those memories. I remember standing over a screaming-hot cast iron skillet, letting the fennel edges turn deeply caramelized and smoky while the kitchen filled with the scent of toasted spices. What makes this recipe so special to me is the play of textures and temperatures: the warm, tender vegetables contrasting against the cool, garlicky dill tahini, finished with the bright pop of pomegranate arils. Never skimp on the tahini, and remember that more herbs is always the answer. If you can not find baby artichokes, thick spears of asparagus work wonderfully. Tear off a piece of warm, pillowy flatbread, drag it deep through the velvet tahini, and let every single bite transport you straight to the Mediterranean.
Featured Recipe
Fire-Charred Baby Artichokes & Blistered Fennel with Sizzling Almond-Coriander Crunch over Velvet Dill Tahini
Tender baby artichokes and sweet wedges of fennel are blistered over screaming-hot cast iron until deeply caramelized and edged with smoke. Spread across a pooling bed of garlicky dill tahini and crowned with sizzling, spiced Marcona almonds and jewel-toned pomegranate arils, this is an appetizer that demands to be devoured with warm, pillowy flatbread.
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Timeline
Ingredients
- 1.5 lbs baby artichokes(trimmed, outer tough leaves snapped off, tips cut, halved lengthwise)
- 1 large fennel bulb(trimmed and cut into 1/2-inch wedges with core intact; fronds reserved for garnish)
- 2 lemons(1 halved for simmering water, 1 juiced for the tahini)
- 5 tbsp extra-virgin olive oil(divided)
- 1.5 tsp kosher salt(divided, plus more for simmering water)
- 0.5 tsp freshly cracked black pepper
- 0.5 cup raw sesame tahini(well-stirred, preferably high quality Middle Eastern tahini)
- 4 roasted garlic cloves(mashed into a smooth paste)
- 6 tbsp ice water(as needed to emulsify tahini)
- 0.5 cup fresh dill(finely chopped, divided)
- 0.33 cup sliced Marcona almonds
- 1 tsp whole coriander seeds(coarsely cracked in a mortar)
- 0.5 tsp cumin seeds
- 1 tsp Aleppo pepper flakes(or silk chili flakes)
- 0.33 cup pomegranate arils(for topping)
- 1.5 tbsp pomegranate molasses(for drizzling)
- 0.5 tsp flaky sea salt(such as Maldon, to finish)
Instructions
- 1
Bring a wide pot of heavily salted water to a gentle boil and drop in the halves of 1 halved lemon. Add the trimmed 1.5 lbs baby artichokes and 1 large fennel bulb cut into wedges. Simmer for 7 to 8 minutes until a knife tip slides easily into the base of the artichokes and the fennel is just tender-crisp.
8 min
Tip: Pre-simmering softens the fibrous core of the artichokes so they don't dry out or scorch unpleasantly when charring over high heat.
- 2
While the vegetables simmer, prepare the velvet tahini base. In a medium bowl, whisk together 0.5 cup raw sesame tahini, 4 mashed roasted garlic cloves, the juice of 1 juiced lemon, and 0.5 tsp kosher salt. The mixture will initially seize and stiffen. Slowly drizzle in 6 tbsp ice water, whisking vigorously until the sauce transforms into a glossy, pale ivory cream. Fold in half of the chopped dill (0.25 cup fresh dill), taste, and adjust salt if needed.
6 min
Tip: Ice water is the secret to emulsifying tahini into a featherlight, ultra-creamy cloud rather than a dense paste.
- 3
Drain the parboiled artichokes and fennel wedges thoroughly in a colander, then spread them in a single layer on a clean kitchen towel. Pat very dry with paper towels to remove all surface moisture. Toss gently with 2 tbsp extra-virgin olive oil, 0.5 tsp kosher salt, and 0.5 tsp freshly cracked black pepper.
4 min
Tip: Moisture is the enemy of a proper char. If the vegetables are wet, they will steam instead of getting those gorgeously blistered, smoky edges.
- 4
Set a heavy cast-iron skillet or ridged grill pan over high heat until it begins to lightly smoke. Working in a single uncrowded layer, place the artichokes cut-side down and lay the fennel wedges flat. Sear without moving for 3 to 4 minutes until deeply charred and blackened in spots. Flip and cook for another 2 to 3 minutes until both sides are blistered and tender. Transfer to a warm plate.
8 min
Tip: Resist the urge to nudge the vegetables while they char. High contact heat develops complex caramelized sweetness that balances the artichoke's earthy bite.
- 5
In a small skillet, heat the remaining 3 tbsp extra-virgin olive oil over medium heat. Add 0.33 cup sliced Marcona almonds, 1 tsp cracked coriander seeds, and 0.5 tsp cumin seeds. Sizzle for 90 seconds to 2 minutes, swirling constantly until the nuts turn golden-brown and the spices are intensely fragrant. Pull off the heat immediately and stir in 1 tsp Aleppo pepper flakes and the remaining 0.5 tsp kosher salt.
4 min
Tip: Take the pan off the heat before adding the Aleppo pepper so its delicate fruited heat infuses the oil without burning.
- 6
Spoon the velvet dill tahini across the base of a wide, shallow serving platter, swirling it into swoops with the back of a spoon. Arrange the warm charred baby artichokes and blistered fennel dramatically over the tahini. Pour the hot, sizzling almond-coriander oil generously over the vegetables and sauce. Finish by scattering with 0.33 cup pomegranate arils, the remaining 0.25 cup fresh dill, reserved fennel fronds, 0.5 tsp flaky sea salt, and a thread of 1.5 tbsp pomegranate molasses.
4 min
Tip: Pour the spiced nut oil while it's still warm—it subtly warms the chilled tahini and releases the aroma of the fresh herbs instantly.
Chef's Notes
Baby artichokes are a true joy because they have virtually no inedible hairy choke inside, meaning once trimmed and parboiled, you can eat the entire heart and inner leaves. If baby artichokes aren't in season at your market, high-quality whole canned or jarred artichoke hearts (packed in water, not seasoned oil) work in a pinch—just pat them thoroughly dry, skip the boiling step, and go straight to charring in the smoking hot cast iron.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.