Grilled artichokes may be one of the best-kept secrets of spring and summer grilling. Which is exactly why they belong at your backyard bash or alongside your regular standby grilled chicken and fill-in-the-blank side dish night. Lightly charred, tender, and served with or without a dipping sauce, they’re certain to surprise and satisfy. [Editor’s note: If you’re not quite at grilling season yet, but have a stash of spring artichokes to use up, try these Italian braised artichokes.]–Jay Bentley and Patrick Dillon
Grilled Artichokes FAQs
When you’re standing at the farmers market or grocery store contemplating which prickly, thorny, pointed artichokes you should select, look for those whose leaves are tightly closed and form snug, compact heads. Pass over any whose leaves are splayed in all directions. The leaves themselves ought to be green; any tinges of purple are fine but disregard any with brownish hues. Pick up the artichoke and fondle it. The veggie ought to feel heavy in your hand. And rest assured that this is one of those things that, as with many things in life, you come to know and learn and appreciate with experience.
Artichokes have two peak seasons, one from March until June, and then again from September to October. They are most abundant during the spring.
Grilled Artichokes
Ingredients
- 4 lemons, preferably organic
- 4 large whole artichokes, stem ends trimmed
- 1/3 to 1/2 cup olive oil
- 1/4 cup lemon pepper blend or freshly cracked black pepper, or to taste
- Salt, to taste
- mayonnaise, or another dip for serving
Instructions
- Fill a large stock pot about 3/4 full of water and salt it heavily. Bring to a boil. Fill a large bowl halfway with ice water.
- When the water reaches a boil, cut 2 lemons in half, squeeze their juice into the water, and add the squeezed halves to the water as well. Place the whole artichokes in the water and boil for 20 to 25 minutes, until the chokes are tender. To test for doneness, insert the tip of a knife in the artichoke stems; they should be very tender.
- When the artichokes are ready, plunge them in the ice water until cool enough to handle.
- Cut the cooled artichokes in half vertically. Using a spoon or a paring knife, scoop or trim the feathery, inedible choke in the center along with any small leaves and discard, leaving the outer leaves and the heart intact.
- Using your hand, flatten the artichokes slightly by pressing them, cut side down, against the work surface. Then place them, cut side up, on a rimmed baking sheet. Drizzle the oil over the cut side of the artichokes and sprinkle with the lemon pepper or pepper. Let the artichokes rest at room temperature for up to 30 minutes to let the oil and pepper penetrate.
- Preheat a charcoal grill, gas grill, or grill pan to high.
- Place the artichokes, cut side down, on the grill and cook until the surface is charred, 5 to 7 minutes. Flip and cook for 5 to 7 minutes more, letting the outside leaves char a little, if desired. Remove from the heat. (If necessary, you can cook the artichokes in 2 batches.)
- Arrange 1 or 2 artichoke halves on each plate. Slice the remaining 2 lemons into wedges and serve them alongside the artichokes along with mayonnaise or another dip of your choosing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
I absolutely loved this recipe! I’ve always been a fervent believer that artichokes are worth every bit of their effort. The anticipation of working your way through the artichoke. Removing and savoring one leaf at a time. Focusing on the tender heart that is soon to reveal itself. While the recipe was an easy one, it definitely took some time. It created a depth of flavor that steaming artichokes never quite achieves.
I really enjoyed these grilled artichokes. I had never had fresh artichokes, but I surely will in the very near future.
I haven’t made artichokes in a long time and thought this would be a nice change from the traditional “boil in water and serve with a dipping sauce” artichokes. And it was.
This method for how to grill artichokes gives you a very easy way to produce a somewhat dramatic appetizer. Plus, the artichokes are grilled, and everything tastes better grilled, right?
This technique for how to grill artichokes works. The grilled artichokes were perfectly cooked, perfectly seasoned, and deliciously charred.
We really enjoyed these grilled artichokes.
These grilled artichokes are quite nice, but they do take some time in preparation. Grilling them is a nice way to finish them for eating and they are quite forgiving on the grill. However you like your artichokes cooked, be sure they are almost done before grilling. I had a couple that were not all that tender when served.
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This is a great dish. My husband and I dusted off the grill and made these for dinner with grilled chicken thighs. Delicious! They were crisp, juicy, tender, and cooked pretty much perfectly.
The recipe is very close to perfect, but I did have a few questions along the way. Just wondering if there is a rule of thumb as to how to pick a good and yummy artichoke? Is there any particular way to tell if a raw artichoke is good or bad? Does the leaf color matter? Should it be green? Can you pull the leaves away easily? I just usually grab the first ones I see. Should there be any preparation done to the artichoke before you put it into the boiling water? Like remove the outer leaves? I just cut the stems slightly because they were a bit gross at the ends.
Davina, these are ALL swell questions! We answered them in the NOTE above.