Sauteed Portobello Caps With Grilled Artichokes

Sometimes the best plate is the simplest. Meaty, sauteed portobello mushrooms become a savory base for charred baby artichokes, and a final drizzle of vinaigrette ties it all together. It’s vegetarian, quick, and lets a few good ingredients do the talking.

Baby artichokes are the move here. Trimmed down to their tender hearts and given a coat of olive oil, they pick up smoky char on the grill with quarter turns that sear every side.

Meanwhile the portobello caps saute in olive oil until they soften and turn rich and juicy. Scraping out the dark gills first keeps the dish from going muddy and gritty.

Stack a glistening artichoke on each cap, drizzle with your favorite vinaigrette, and you have an elegant starter that tastes like the height of summer.

Kitchen Tips

• Scrape the gills out of the portobello caps with a spoon. They hold grit and bleed dark liquid that muddies the plate.
• Trim the baby artichokes down to the pale, tender heart and inner leaves. The tough outer leaves never soften on the grill.
• Keep the artichokes well oiled and turn them in quarters for even char marks and to prevent sticking.
• Drop trimmed artichokes into lemon water if you’re prepping ahead, to stop them browning.

Variations

• Shave a little Parmesan or crumble feta over the top before the vinaigrette.
• Use a balsamic or lemon-herb vinaigrette to shift the dish brighter or deeper.