Fire-Charred Baby Artichokes & Blistered Fennel with Sizzling Almond-Coriander Crunch over Velvet Dill Tahini

Instructions

1. 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. 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. 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. 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. 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. 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.