Fire-Roasted Globe Artichokes with Crispy Gigante Beans & Pomegranate-Herb Chermoula over Velvet Garlic Tahini

Instructions

1. 1

   Bring a large pot of water to a rolling boil. Squeeze in 1 halved lemon and drop the halves into the pot along with 1 tbsp coarse kosher salt. Add 4 large globe artichokes (prepped, cleaned, and halved). Simmer over medium-high heat for 18 to 20 minutes until the thickest part of the artichoke base yields easily to the tip of a paring knife. Transfer with tongs cut-side down to a paper-towel-lined baking sheet to drain thoroughly.

   22 min

   Tip: Pre-boiling ensures the dense hearts are silky and fully cooked before they hit the fire, so all they need over the flame is a blistering char.

2. 2

   While the artichokes simmer, prepare the velvet garlic tahini. In a medium bowl, combine 1/2 cup raw sesame tahini, 1 clove garlic cloves (finely grated), 3 tbsp fresh lemon juice, and 1/2 tsp coarse kosher salt. Whisk vigorously—it will seize and turn thick at first. Gradually stream in 1/3 cup ice water, whisking constantly until it blossoms into an impossibly silky, pale, pourable cloud.

   6 min

   Tip: Ice water is the secret to emulsifying tahini into that airy, whipped texture you find at the best hummus and mezze counters in Jaffa.

3. 3

   Make the crispy spiced beans. Warm 2 tbsp extra-virgin olive oil in a wide cast-iron skillet over medium heat. Add 1 1/2 cups cooked gigante beans and let them fry undisturbed for 4 minutes until golden on the bottom. Sprinkle with 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp smoked paprika, and 1/4 tsp coarse kosher salt. Toss gently and continue cooking for 3 to 4 more minutes until the beans develop crisp, blistered shells while staying creamy inside. Remove from heat.

   8 min

   Tip: Make sure the beans are bone-dry before hitting the skillet so they crisp dramatically rather than steaming.

4. 4

   Assemble the pomegranate-herb chermoula. In a mixing bowl, toss together 1/2 cup pomegranate arils, 1/4 cup fresh dill, 1/4 cup fresh mint leaves, 1/4 cup fresh flat-leaf parsley, 1 tsp lemon zest, 2 tbsp fresh lemon juice, 1 clove garlic cloves (finely grated), 1 tbsp pomegranate molasses, 1 tsp Aleppo pepper flakes, and 2 tbsp extra-virgin olive oil. Stir gently to combine and season with 1/4 tsp coarse kosher salt.

   5 min

   Tip: Do not dress the herbs too early; doing it right before serving ensures they stay punchy and vibrant rather than wilted.

5. 5

   Dry the parboiled artichoke halves thoroughly using paper towels. Brush the cut surfaces and outer leaves with 2 tbsp extra-virgin olive oil and season the cut faces evenly with 1/4 tsp coarse kosher salt.

   3 min

   Tip: Any residual moisture will prevent the fire from giving you those gorgeous black-and-gold charred leaf tips.

6. 6

   Preheat a cast-iron grill pan or outdoor grill to screaming high heat. Place the seasoned artichokes cut-side down directly over the open heat. Sear hard without moving for 5 to 6 minutes, until the flat hearts are deeply charred with dark grill marks. Flip to the curved side for another 2 to 3 minutes to char the outer leaf tips, then transfer directly to a cutting board.

   8 min

   Tip: Do not fear the deep char here—that smoky bitterness balances the rich nuttiness of the tahini and the tart pop of the pomegranate.

7. 7

   To assemble, spoon the velvet garlic tahini onto a large, shallow ceramic platter, spreading it in sweeping swooshes with the back of your spoon. Nestle the warm, fire-roasted artichoke halves directly into the tahini. Spoon the sizzling crispy gigante beans into and around the crevices. Crown with generous heaps of the pomegranate-herb chermoula, then scatter 2 tbsp roasted unsalted pistachios and 1/2 tsp flaky sea salt over the entire plate.

   5 min

   Tip: Serve immediately while the artichokes and beans are hot against the cool, velvety tahini. Encourage everyone to use the outer leaves as edible scoops.