Grilled Artichokes are a tasty change. Grilling makes almost everything taste better, including artichokes! The trick to making a great grilled artichoke is doing most of the cooking before it ever hits the grill. Give your artichokes a smoky flavor by finishing them on the grill. Learn how to clean, prepare, steam, grill and sauce for tender, smoky results. If you like artichokes, you are going to love them grilled!
This is a recipe you could double or even triple. Most of the preparation is done in advance, leaving just a brief sear over high heat to finish—perfect for while you’re waiting for the fire to die down. Grilling makes almost everything taste better, including artichokes! The result is a tender, flavorful artichoke – a nice change of pace from the steamed variety.
It’s the best time of year to find the freshest artichokes at the market and an excellent side for the start of grilling season. The tender hearts and leaves pick up a smokiness on the grill that perfectly complements the artichoke’s nutty flavor. Artichokes are so delicious and they are such an easy vegetable to make, even if they seem a little intimidating. You’ll be eating grilled artichokes in no time, by following these simple instructions.
Try these artichokes with Herb-Crusted Beef Roast with Horseradish-Chive Sauce, Grilled Chicken & Apple Cider Vinegar Marinade or Herbed Chicken & Potatoes.Print
Grilled Artichokes are a tasty change. Artichokes are so delicious and they are such an easy vegetable to make, even if they seem a little intimidating. You’ll be eating grilled artichokes in no time, by following these simple instructions.
- Prep Time: :10
- Cook Time: :35
- Total Time: :45
- Yield: 4-6 1x
- Category: Side Dish
- Method: Stovetop & Grill
- 1 cup mayonnaise, homemade or store-bought
- 1 tbsp. ground espelette pepper
- 1 tsp. fresh lemon juice
- 1/4 tbsp. garlic powder
- 4 garlic cloves
- 1 lemon, scrubbed and halved
- 4 large artichokes
- Kosher salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil, divided, plus 2 additional Tbsp. for oiling the grill
- Make the espelette mayonnaise: In a small bowl, whisk together the mayonnaise, espelette pepper, lemon juice, and garlic powder. Season to taste with salt and chill until ready to serve.
- To cook the artichokes, bring a large pot of salted water to a boil. Add the garlic cloves. Squeeze the lemon into the pot and drop in the halves. Add the artichokes, bring the water back to a simmer, cover, and cook until the bases of their stems feel tender when poked with a knife (20–25 minutes). Drain and transfer them to a cutting board to cool. This can be done up to two days in advance; store the artichokes, wrapped, in the refrigerator.
- To finish the artichokes, cut them in half lengthwise, and then scoop out the choke and some of the soft inner leaves from around each heart. Liberally season the remaining parts with salt and pepper and drizzle with 1⁄4 cup of olive oil.
- Prepare a grill to high heat (about 550°) and oil the grates with 2 tablespoons of olive oil. Transfer the artichokes to the grill flat side up and cook, uncovered, until browned and lightly charred on one side (about 5 minutes). Flip and continue to cook until grill marks appear, about 4–6 minutes more. Remove the artichokes from the grill, drizzle with the remaining 1⁄4 cup of oil, and season with more salt and pepper to taste. Serve with espelette mayo for dipping.
- Serving Size: 4
Keywords: Grilled Artichokes