In this grilled artichoke recipe, I briefly steam the artichokes to tenderize them. Then I give them a good soak in a spicy marinade flavored with garlic, fresh parsley, and red pepper flakes, which infuses them with so much flavor. Finally, I grill them to add an addictive, smoky dimension. The leftover marinade doubles as a dipping sauce. Incredible! Boiling or steaming are the most common ways to prepare artichokes, likely because it’s the fastest method. But to me, other methods like roasting artichokes or braising and stuffing them are worth the added time, as their naturally delicious flavor and texture are even more vibrant. And grilled artichokes are on a whole other level! The dry heat of the grill brings out the vegetable’s natural sweetness, carmelizing the sugars and intensifying the flavor. I like to serve these grilled artichokes as a casual appetizer along with a stack of napkins and let everyone dig in. Because they are so rich, half an artichoke per person is plenty, leaving room on the grill for your main course. But if you’re like me, you might consider doubling the recipe and making this vegetable the star of your dinner.
Ingredients for this Grilled Artichoke Recipe
While the artichokes themselves can be a bit spendy, the remaining ingredients for these grilled artichokes are inexpensive and easy to pick up in any grocery store. And since you’ve invested in the artichokes, why not give them the star treatment? You’ll need:
Lemons: Rubbing the cut surfaces of the artichokes with lemon juice helps prevent them from discoloring as you prep them. Freshly squeezed lemon juice also gives the marinade its acidic bite. Artichokes: There are numerous varieties of artichokes, both big and small. They can also range in color from bright green to purple. For this recipe, you’ll need two large, round “globe” artichokes with the stems attached. Extra-virgin olive oil: Olive oil carries the aromatic notes of the marinade and keeps the artichokes from drying out on the grill. Use a high-quality extra virgin variety–something robust and peppery like our Spanish Hojiblanca would be particularly delicious with this recipe. Kosher salt brings out the fresh flavor of the garlic and parsley and adds balance. Garlic: Finely minced garlic cloves add pungency to the marinade and contrasts with the sweet, earthy flavor of the artichokes. Red pepper flakes are an easy way to add a bit of heat without overpowering the delicate flavor of the artichokes.
How to Trim Artichokes
With their spiky, scaly leaves and tough exteriors, artichokes look intimidating. I’ll admit I avoided these strange-looking vegetables for years, convinced preparing them involved too much work. But once I finally took the plunge and learned how to handle them, I had to admit my error: The delicious results of my perfectly grilled artichokes were worth a little fuss! The trick is to immediately hit them with lemon, as the acid prevents them from turning brown. Here’s how:
Start with lemon water: Fill a bowl with water and squeeze in the juice of a half lemon. Then add the lemon half to the water. Since artichokes quickly oxidize when exposed to the air, we use lemons two ways to prevent them from turning brown: First, we directly rub the cut surfaces with lemon; second, we immerse them in lemon water. Trim the artichokes: Snap off the tough, outer leaves around the stem end along with any blemished leaves; then slice off the top inch of the 2 artichokes. Immediately rub the cut surface with the other half of the lemon. Trim about 1/2-inch off the bottom of the stem and use a vegetable peeler to remove the fibrous outer layer; rub surfaces with lemon. (You can snip off the spiny tips of the outer leaves with kitchen scissors if you like, but I find this unnecessary). Quarter and remove the chokes: With a sharp knife, quarter the artichokes lengthwise. Using paring knife, cut out the hairy choke and prickly purplish leaves in the center to create a cavity. Rub the cut sides with lemon and place the artichoke quarters in lemon water.
How to Make this Grilled Artichoke Recipe
Once you’ve gotten your artichokes all prepped, here’s how to steam, marinate, and grill them like a pro:
Steam the artichokes: Place a metal vegetable steamer in a large, wide-mouthed pot and fill it with about an inch of water. Place artichokes in the pan, cover, and bring the water to a boil. Steam the artichokes until the stems and centers can be easily pierced with a paring knife, 12-15 minutes. Dress with marinade: While artichokes are steaming, combine 1/2 cup olive oil, 1/2 cup chopped parsley, 2 tablespoons lemon juice, 2 finely chopped garlic cloves, and 1/2 teaspoon red pepper flakes in a measuring cup and season generously with salt to taste. Transfer the steamed artichokes to a baking dish and coat with marinade. Let sit at least an hour, and up to overnight. Grill the artichokes: Preheat a gas grill to high. When the grill is hot, grill the artichokes over direct heat until nicely charred, about 5 minutes per side. Serve the artichokes: Transfer the grilled artichokes to a large serving dish and sprinkle with salt. Drizzle about a tablespoon of the marinade over the artichokes and pour the rest into small ramekins or bowls for dipping. Serve immediately, or let cool and serve at room temperature.
How to Select Artichokes
Artichokes are in season from March through June, though the precise season varies by region. The majority are grown in the Central Valley of California, but you may also find them at local farmer’s markets in early summer if you’re lucky. For this recipe, you’ll need globe artichokes, which are about the size of a softball or slightly larger, with deep green, leathery leaves often tinged with purple. To tell if an artichoke is fresh:
Leaves should be tightly closed, with few bruises or blemishes. Brown spots near the tips mean they’ve been exposed to frost, but the flavor won’t be affected. The artichoke should feel heavy; if it feels light, or if the leaves are open and split at the tips, it’s likely the artichoke is past its prime. Buy artichokes with the stem attached for this recipe. The stem is almost as good as the heart, and if you remove the outer peel it’s just as tender.
Ways to Make This Recipe Your Own
If you’re short on time, skip the marinade and brush the steamed artichokes with extra-virgin olive oil, and season with salt and pepper. Pop them straight on the grill and serve with this traditional garlic-infused Aioli, which lasts up to a week in the fridge (use the leftovers to make a fabulous sandwich spread or dip for boiled shrimp). No steamer? You can also boil the artichokes in salted water to pre-cook before grilling. The cooking time is the same as steaming, but you may want to drain and pat them dry before marinating them.
What to Serve with Grilled Artichokes
Though often described as meaty, earthy, or nutty, I find this edible member of the thistle family tastes like nothing else under the sun. Peeling off the leaves one by one, dipping them in a rich sauce, pulling the flesh with your teeth, and enjoying the tender heart as a final reward makes them just plain fun to eat, particularly with other summery mains. Since this recipe only calls for two artichokes, there’s room on the grill for Grilled Skirt Steak, flavored with cumin and Aleppo pepper, or spicy Grilled Harissa Chicken. To make a hearty vegetarian meal, double the recipe and serve the artichokes as the main course, along with Italian Potato Salad, loaded with green beans, cherry tomatoes, and briny olives, along with this incredibly simple and quick Lemon Parmesan Lettuce Salad, which comes together in just 5 minutes!
Make-Ahead
Artichokes can be steamed ahead of time. You can prep and cook them the night before you want to serve them. Let them come to room temperature before grilling them. Grilled artichokes will keep, covered, in the refrigerator for up to 3 days and may be served chilled. Browse All Mediterranean Recipes
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