Cut and discard (or save for stock) the bottom third or so of the asparagus where it starts to get woody. Place the spears in a bowl of cold water and move them with your hands to remove the sand.
Squeeze some lemon juice from the lemon half into a large bowl of water. Remove the upper thirds of the artichokes. Cut the artichokes in half through the stem. As you go, rub the cut areas with the lemon half. Discard the outer woody leaves and cut the dark green part off the stem. Remove the smothered, pointy insides using a small, sharp knife and a pointed teaspoon, then submerge the halves in the bowl of water while they’re done.
Prepare the dressing. Halve the garlic clove and remove the central green plug, if present. Chop them coarsely, then reduce them to a paste in the mortar with a pinch of coarse salt. Scrape into a small bowl and add the olive oil, lemon juice and zest and beat with a small whisk to combine. Season with extra salt and a little pepper and blend again. Taste and adjust as needed.
Get your barbecue or coals heated up.
Place the asparagus on a grill about 15cm away from the embers or flames. Drain the artichokes and place them on the grill. Turn them over when they are slightly charred here and there and softened a little. Be careful not to char it too much as it will ruin the flavor.
Transfer both the asparagus and artichokes to a serving platter. Pour in most of the seasoning right away, so the heat takes off the edge of the garlic. Crush some flaky salt between your fingers and sprinkle it on top. Stir gently to socialize.
When it has just cooled, add the goat’s cheese to the dish and then the rest of the dressing. Sprinkle the mint and basil just before serving along with freshly ground black pepper. If you prefer, add an extra drizzle of oil to the dishes.
Images and text from Now & Then by Tessa Kiros, photography by Manos Chatzikonstantis. Murdoch Books MSRP $59.99.
