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.

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 smokey 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!

Follow on Pinterest

Grilled Artichokes Recipe

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

Ingredients

  • 2 to 4 large globe artichokes
  • 1 lemon, cut into wedges
  • 1/3 cup olive oil
  • 1 tablespoon of chopped fresh herbs such as rosemary, oregano, and thyme
  • Salt

Method

1 Place chopped herbs in a small bowl, cover with olive oil. Microwave on high heat for 30 seconds (or heat oil and herbs on the stove top until warm). Let the herbs seep in the warm olive oil while you prepare the artichokes.

2 Prepare a large pot with an inch of water at the bottom and a steamer rack. 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. 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.

grilled-artichokes-1.jpggrilled-artichokes-2.jpg
grilled-artichokes-3.jpggrilled-artichokes-4.jpg

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. Cover. Steam for 20 minutes (less of 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.

grilled-artichokes-5.jpggrilled-artichokes-6.jpg

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.

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

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

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

13 Comments

  1. 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.

  2. 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!

  3. 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.

  4. 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.

  5. Shelley Vasquez

    Your brother and I made these last night and they were delicious! The only issue we had was that they caught on fire on the grill. I’m going with user error on this one and next time we’ll turn down the heat! A little char broiled on the edges wasn’t the best presentations, but they sure tasted good. Cheers!

  6. Gwen

    We just tried this for the first time last week and found that an smallish ice cream scoop worked great for taking out the fuzz.

  7. Julia {The Roasted Root}

    So funny, I was just telling my boyfriend we need to change up our grilling routine, because we seem to grill all the same veggies every time we fire up for a bbq…I never thought to grill artichokes and I have an undying love for them, so this is just perfect! Thanks so much for the how-to and the wonderful idea!

  8. Zqyna

    Wow..love artichoke, just didn’t know how to prepare them. Thanks a mil. Would love a great spinach and artichoke recipe.
    Zqyna

  9. Dino

    These are awesome…anybody who’s been to the south of Italy knows these are pretty much street food. I love grilled vegetables…for an interesting twist try grilled zucchini’s with a touch of organic maple syrup…simply amazing!

  10. justme

    These are perfection! We made two last night with a little bit of balsamic reduction drizzled over. I just finished the last half for dinner this evening. You know what? They are just as good cold! Thanks for the tip to shave the stem. In all of my years of preparing ‘chokes, I’d never done that. Duh!

  11. Nicole

    I’m trying these tonight-dumb question though….do you eat the whole thing? I feel ridiculous asking, but I don’t know. It’s why I have never tried cooking artichokes at home before…..

    Hi Nicole, check out our tips on how to cook and eat an artichoke. You definitely do not want to eat them whole, but scrape the petals with your teeth. The hearts you can eat whole, as long as you have removed the fibrous choke. ~Elise

  12. Amy

    I wanted this to work so bad. I am a chef and I steamed and grilled and then steamed again. Still really hard. Like inedible and the leaves were super charred at that point. I am going to try again, because this should have worked!

    • Elise

      Hi Amy, it could be that you are working with some tough artichokes. They get tougher as they get older. Right now is not the season for artichokes, so that might be an issue as well. You really need to steam them until they are cooked through and tender. Grilling is not going to make them tender. Grilling is just going to add flavor. So, if you still can’t easily pull off an outer leaf or pierce the heart with a fork after you’ve steamed the, you just need to steam them longer before grilling.

Post a comment

Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.

Some HTML is OK. URLs are automatically converted to links. Line breaks are automatically converted to paragraphs. The following HTML tags are allowed: a, abbr, acronym, b, blockquote, cite, code, del, em, i, q, strike, strong