Samin Nosrat's Grilled Artichokes

Recall the miraculous way heat transforms the flavors of wood into the extraordinary flavors of smoke and you’ll intuit why any vegetable will be improved by time spent on the grill. But only a handful of them can be properly grilled from a raw state. Think of grilling as a finishing touch for most starchy or dense vegetables, such as these artichokes, fennel wedges, or baby potatoes. Treat them right, by parcooking them on the stove or in the oven until they are tender, then skewer and grill them for a dose of smoky aroma.Illustration by Wendy MacNaughton[tasty-recipe id="1981"][tasty-recipe id="1982"]