Artichokes are a great side dish for summer grilling and gatherings. Served with a fantastic lemon, garlic, olive oil, and butter dipping sauce that platter disappears quickly. In fact, after we shot the photos we were hungry and we ended up eating the whole thing. All of them. They were so good! You’ve got to try grilled artichokes. Cook them the day ahead then grill when ready to serve. Keep reading for full directions and recipe.
How to Make Grilled Artichokes
The short answer is trim them, steam them, split them in half, remove the fuzz (the choke), brush with olive oil then grill briefly until you get charred edges. Timing will depend the size of your artichokes. You can cook them the day ahead, then chill and grill to save time. Start by cooking on the stove top. You can either steam or boil them. To prep artichokes for cooking, first trim the stem flat to the base.
Next, slice off the top quarter to third of the artichoke. Using a serrated knife makes it a lot easier. Using kitchen scissors, trim remaining tips of barbs.
To prevent artichokes from turning brown, rub artichokes with a lemon half then add those lemons to add to the cooking pot.
How To Cook Artichokes
Choose a pot large enough to hold your artichokes a flat layer. If you are doing lots of artichokes or really big ones, you might need two pots. Place artichokes in the pot and add about two inches of water. Squeeze in the spent lemons from your prep work. Add a bay leaf, some smashed, peeled garlic cloves, salt, pepper, a drizzle of olive oil and fresh thyme sprigs. Place lid on top and turn heat to medium high. Bring the pot to where steam is coming out from under the lid. Turn the heat down to medium low and steam artichokes until tender.
How to Test for Doneness
To test, quickly remove an artichoke from the pot and test by pulling a leaf from the inner area. If it comes out easily the artichokes are done. It you have to tug, give them a few more minutes until a leaf comes out easily. When artichokes are done, remove them from the pot and allow until cool enough to handle. While they are warm, slice them from top to bottom with a large sharp knife and remove the fuzzy center choke. Scrape them out with a spoon.
Get Ready For Grilling
To get artichokes ready to grill by sprinkling artichoke halves with salt and pepper, then brush lightly with olive oil. Next, get your grill hot and the grates scraped clean. Oil the grates to help prevent any sticking.
Place artichokes on a hot grill for a minute or two until you get charred edges. Remove artichokes and serve with a lemon-olive oil-butter-garlic mixture to dip the leaves and heart in. If you love artichokes, try this artichoke pesto dip!
- 3 large artichokes
- 2-3 lemons Meyers if you can get them, divided use
- 3 large garlic cloves peeled and crushed
- 2 bay leaves
- 1 handful of fresh thyme sprigs or 1 1/2 teaspoon dried leaves
- Sea salt and pepper
- 1 tablespoon olive oil (+ 2 more teaspoons) divided use
Lemon-Garlic Dipping Sauce
- 4 tablespoons butter I use unsalted, clarified butter
- 4 tablespoons olive oil
- Juice of 1 large lemon
- 1/4 - 1/2 teaspoon granulated garlic
- Sea salt and pepper to taste
- To trim artichokes - Cut the stem end flush to the base, then cut off the top 1/3 of the artichoke. Using a serrated knife makes it easier. Trim the sharp barbs from the leaf tips with scissors. Rub the artichokes all over with a cut lemon as you work to minimize any browning.
- Place artichokes in a large pot big enough to hold them in a single layer pot. Add about two inches of water. Squeeze in the spent lemons from your prep work. Add the bay leaf, garlic cloves, salt, pepper, 2 teaspoons olive oil and herbs.
- Place lid on top, turn heat to medium high and bring pot to where steam is coming out from under the lid. Turn heat down to medium low and steam artichokes until tender. Timing will depend on size, from 25-45- minutes.
- When artichokes are done, remove them from the pot and allow to cool enough to handle. While they are warm, slice them from top to bottom with a large sharp knife and remove the fuzzy center choke. You can scrape them out with a spoon.
- To grill artichokes, heat a gas grill to high and scrape the grates clean with a wire brush. Brush the cut side with the 1 leftover tablespoon of olive oil and place the hot grill. Grill for just a couple of minutes until edges are golden and a bit charred, then remove and serve with the dipping sauce.
- To grill lemons, cut 1-2 in half, brush with a little oil and grill halves along with the artichokes until surface is golden.
- To make the dipping sauce, melt all ingredients together in the microwave or a small pot and stir. Adjust seasoning for your taste with salt and pepper.