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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:
tori says
I have tried so many of your recipes and LOVE every one of them.. I don’t know if my teenage boys will go for the artichokes;)!!
Jessica says
I do love artichokes. I need to try this as intimidated as I am. I have a long running fear of buying vegetables that I’ve never prepared before. Even with a recipe or instructions, I just hate putting money, time and effort into something just to mess it all up and toss it in the trash. Thank you for inspiring me to step outside my comfort zone.
Meredith says
I would love to try this recipe! Is there anyway you could make the recipe easier to print without having to print the entire blog entry? I need to be conservative with my ink and paper!!
Thanks for your beautiful entries!
Loral says
Beautiful photography….makes me want to run out and get some artichokes!
Erin says
Yummy! Those look soo good! My whole family loves artichokes – we will definetely be making these for Sunday Dinner!!!