Three grilled artichoke halves, some lemon wedges, and dip on a wooden peel

5 / 2 votes

Grilled Artichokes

These grilled artichokes with pepper and lemon are just as lovely served alone as they are with your best dipping sauce. A simple, surprising, impressive appetizer or side that's easy and, thankfully, doesn't heat up the kitchen.

Prep Time35

Cook Time30

Total Time1 40

Course: Sides

Cuisine: American

Servings: servings

Calories: 289

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

US - Metric

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