Grilled Artichokes

Are you an artichoke lover? We grew up with them and still every time the family is over for dinner we remember how we kids fought for hearts. My mom first encountered artichokes in college in Los Angeles in the late 50s. She was babysitting for a family who left instructions for her on how to cook this strange looking vegetable.

She dutifully followed the instructions to cook them, and then removed the leaves to serve to the kids and threw out the hearts! Thankfully the kid’s mom eventually set her straight, and to this day mom still bemoans the loss of those hearts.

Grilled Artichokes

Anyway, if you love artichokes, here’s a great way to prepare them on the grill. The trick is to steam them first. Artichokes take a long time to cook, and like moist heat, so it’s best to just grill them at the end for the grill marks and smoky flavor.

Cut them in half so the steam penetrates the center more easily and the artichokes cook faster and more evenly.

Steam them instead of boiling them so they don’t get too soggy from the water and they stay dry enough to get good browning on the grill. Sprinkle with salt and lemon juice to serve. Yum!

Grilled Artichokes Recipe

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Serves 4
Yum

Ingredients

  • 1 Tbsp chopped fresh herbs such as rosemary, oregano, thyme
  • 1/3 cup olive oil
  • 2 cloves garlic, cut in half (no need to peel)
  • 1 bay leaf
  • 1 lemon, cut into wedges
  • 2 to 4 large globe artichokes
  • Salt

Method

1 Place chopped fresh herbs in a small bowl (not the bay leaf), cover with olive oil. Microwave on high heat for 30 seconds (or heat oil and herbs on the stovetop until warm). Let the herbs steep in the warm olive oil while you prepare the artichokes.

2 Prepare a large pot with an inch of water at the bottom. Add the cut cloves of garlic and the bay leaf, and place a steamer rack in the pot.

To prepare the artichokes, have lemon wedges ready. If you want a nice presentation, use scissors to snip away the pointy tips of the artichoke leaves. As you trim the artichokes, rub the cut areas with juice from the lemon wedges to prevent the artichokes from turning brown from oxidation.

Use a vegetable peeler to cut away the thick outer layer of the artichoke stems. Trim the stems to 2 inches from the base of the artichoke. Cut off and discard the top 1/2 inch of the artichokes. Cut the artichokes in half.

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Use a strong metal spoon to scoop out the fuzzy chokes and the small inner artichoke leaves. Rub lemon juice all over the inside and exposed cut areas of the artichokes.

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3 Heat the water in the large pot with a steamer rack on high. When it comes to a boil, reduce the heat to medium high and place the artichoke halves, cut side down on the steam rack.

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Cover. Steam for 20 minutes (less or more, depending on the size of the artichokes), until you can easily pull off the outer leaves, and you can pierce the heart easily with a knife. The artichokes can be just a tiny bit less cooked than would be typically perfect for steamed artichokes, as you will be cooking them further on the grill.

4 Prepare your grill for direct, high heat. Use a pastry brush to brush the artichoke all over with the herb infused oil. Sprinkle all over with salt. Place the artichoke halves cut-side-down on the grill grates. Cover, and grill for 5 to 10 minutes, until you have nice grill mark on the cut sides of the artichokes.

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To serve, sprinkle the cut sides with more lemon juice. Serve alone or with mayonnaise, remoulade, or aioli.

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Links:

How to cook and eat an artichoke here on Simply Recipes

Grilled artichoke stems with tarragon butter from White on Rice Couple

Whole roasted artichokes from Pinch My Salt

Kimchi sour cream with grilled artichokes from Viet World Kitchen

How NOT to roast stuffed artichokes - wise advice from Chef John of Food Wishes

Showing 4 of 15 Comments

  • Diane T

    There is a restaurant in the mountain village of Idylewild in the San Bernardino mountains, here in So. Cal that serves grilled artichokes basted with an herb olive oil. I’ve tried the same on the grill using a dried Italian herb mixture in the oil. Don’t forget the sea salt to finish. No dipping needed. Delish.

  • Lee

    I’ve never tried them grilled. They look amazing! My favorite way of eating them still is Julia Child’s way – cook in acidulated water and serve with a very lemony hollandaise. One of my favorite childhood dishes!

  • Ellen

    I just grilled artichokes for the first time a few weeks ago when my sister was visiting. She’d grilled them a week before and wanted to share. Definitely tasty! One trick she taught me was to use a grapefruit spoon for scraping out the chokes and fuzzy insides. We also added some salt and pepper to the cooking water, which I’d not done before. I usually simmer them with a clove of garlic and rest of the lemon half I used to rub the cut edges.

  • Mike

    The halved, grilled treatment seems to be mostly a restaurant preparation–I usually cannot wait that long! However, I’ve been cooking artichokes for more than 40 years and don’t work on the chokes till the bud’s been steamed. Much easier to remove the stuff you don’t want to choke on. Also, I’ve had much success when I salt the water, then add one peppercorn and one whole clove to the water for each bud.

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