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Grilled Artichokes are so easy to make and gives them an even more amazing flavor.
I enjoyed my first grilled artichoke over ten years ago at a friend’s home. It was love at first bite. I had never eaten an artichoke before, and I wish I had known what I was missing out on all those years!
Artichokes may be a little labor intensive to prep or some might call it “high maintenance” but they are so fun and yummy to eat. We enjoy them so much we even grow them in our garden. You can also pick them up at the Farmer’s Market or your local grocery store.
Ingredients Needed
- Artichokes
- Lemon
- Olive Oil
- Butter
- Coarse Salt and Pepper
How to Make Grilled Artichokes
- Slice the artichoke in half.Â
- Trim off the stem.
- Remove the furry choke (the hairy layer that sits on top of the heart of the artichoke) with a spoon or melon ball scoop.
- Rinse artichokes.
- Rub the inside of the artichoke with some lemon juice to help prevent browning.
- Bring a large pot of water to a boil and add artichoke halves.
- Cook until the heart of the artichoke is fork tender (the heart is located at the lower center part of the artichoke, right above the stem).
- Remove the artichokes from the water.
- Brush both sides of the artichoke lightly with olive oil and sprinkle with coarse seal salt.
- Place the artichokes cut side down on a medium high grill for 4-5 minutes and then flip them to the other side for 4-5 minutes.
- After they are charred just the way you like them, remove them from the grill to a serving platter.
Tips
- An artichoke should feel firm and heavy. The leaves should be green and tightly packed. A purple a purple tinge is fine, but no brown on the leaves.
- Fold back one of the outer leaves, if it snaps off it is fresh. If it just bends and returns into place it is an older artichoke.
- The grilling process doesn’t actually cook the artichoke. It is only to add a little smoky flavor to the artichoke and char marks. Do not skip the boiling.
Frequently Asked Questions
How do you eat an artichoke?
Peel off a leaf on the outside of the artichoke. Dip the bottom of the leaf, where the “meat” or heart of the artichoke is, into melted butter. Place that end between your teeth and scrape the meat off. After you have peeled off all the leaves you will be left with the heart of the artichoke, the tender, most delicious part. Be sure and enjoy that too.
Check out more of my favorite grilling recipes
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Grilled Artichokes
Ingredients
- 4 large artichokes
- 1 lemon halved
- 2 tablespoons olive oil
- 4 tablespoons butter for dipping
- coarse salt and pepper
Instructions
- Preheat an outdoor grill to medium heat
- Cut off the top of the artichoke with a knife and trim the sharp points of the leaves with scissors, rubbing with cut lemon as you go to avoid discoloration
- Remove the choke and squeeze with lemon juice
- Place artichokes in a large steamer or pot of boiling water until heart is tender, about 20 minutes depending upon size
- Allow to cool
- Brush both sides of the artichoke with the butter mixture, grill until until golden on the surface and heated through, about 5 to 10 minutes
- Season with salt and pepper
- Melt butter for dipping
Nutrition Facts:
Fernanda says
I often times complain at the cost of marinated artichokes, but after looking at your pictures of how to cut an artichoke ~ I’ve never actually handled a fresh artichoke~ I will never ever complain again about the cost of marinated artichokes. I absolutely love them but that hairy thing in the middle scares me and I would be worried that I wouldn’t get it all out. Great pictures and I absolutley LOVE your blog. You have a beautiful family!
Michelle says
LOVE artichokes. When hubby is working, I often just have an artichoke for dinner. 🙂 They can be a meal by themself! I usually steam mine and dip it in mayo with a sprinkling of seasoning salt. I’ll have to try grilling them!!
Marti says
Our family loves artichokes, but we’ve never had them grilled. Your recipe sounds delicious and the tomato mayonnaise must add an unusually good flavor. The older I get, the more I realize that it’s the sauce that makes the dish!