How do you make grilled artichokes even better? With a simple vinaigrette, sautéed cherry tomatoes and homemade garlic chips, of course!

Preparation

With a pair scissors, cut the thorn off the tip of each leaf of the artichoke.

Mix 2 cups of water and all but 1 ounce of lemon juice. Cut each artichoke in half from stem to tip, dipping in the lemon water after each cut to limit oxidation. Remove the choke with a spoon or paring knife, then dip in lemon water once more. 

Place garlic and olive oil in a small sauce pot. Cook over medium heat until garlic begins to brown, then drain, reserving all the oil. Place garlic chips on paper towel to absorb excess oil and reserve.

In a work bowl, mix 1 ounce lemon juice with all remaining ingredients except the tomatoes to create a vinaigrette.

Bring a large pot of water to a boil and heat grill to medium-high. Place artichokes in the water and simmer until tender, about 15 minutes, then remove and drain any excess water. Brush the cut side of the artichokes with the oil reserved from the garlic chips, then grill 3–5 minutes, turning 90 degrees halfway through the cooking process. 

While artichokes are grilling, heat a sauté pan on medium-high heat. Add all remaining olive oil and then the cherry tomatoes cut-side down. Sauté for about 1 minute, then remove from heat and add the vinaigrette. Season with salt and pepper to taste.

Arrange grilled artichokes on a serving tray and top with warm vinaigrette and garlic chips.