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Grilled Artichokes

These smoky grilled artichokes with a garlic and lemon dipping sauce are the best way to eat summer artichokes!
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 4 people
Calories 872.1 kcal

Equipment

  • 1 Large Bowl For acidulated water
  • 1 Large Pot For par-boiling artichokes
  • 1 Outdoor Grill For final cooking and charring
  • 1 Medium Bowl For preparing the dipping sauce
  • 1 Basting Brush For applying sauce during grilling

Ingredients
  

Main

  • 1 lemon quartered
  • 2 large artichokes
  • ¾ cup olive oil
  • 4 cloves garlic chopped
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Instructions
 

  • Gather the ingredients. Brittney Cottrell / Food Stylist: Julian Hensarling / Prop Stylist: Hannah Greenwood
  • Fill a large bowl with cold water. Squeeze juice from one lemon wedge into water. Trim tops and stems from artichokes, cut in half from top to bottom and scoop out the choke; place halves into the bowl of lemon water to prevent them from turning brown. Brittney Cottrell / Food Stylist: Julian Hensarling / Prop Stylist: Hannah Greenwood
  • Bring a large pot of water to a boil. Add artichokes to boiling water, and cook until tender, about 15 minutes. Drain. Meanwhile, preheat an outdoor grill for medium-high heat. Brittney Cottrell / Food Stylist: Julian Hensarling / Prop Stylist: Hannah Greenwood
  • To make the basting and dipping sauce: Squeeze remaining lemon wedges into a medium bowl; stir in olive oil and garlic, and season with salt and pepper. Brittney Cottrell / Food Stylist: Julian Hensarling / Prop Stylist: Hannah Greenwood
  • Brush artichokes with a coating of lemon-garlic dipping sauce; place on the preheated grill and cook, basting with sauce and turning frequently, until the tips are a little charred, 5 to 10 minutes. Serve immediately with remaining lemon-garlic sauce. Brittney Cottrell / Food Stylist: Julian Hensarling / Prop Stylist: Hannah Greenwood

Notes

To ensure tender artichokes with a beautiful char, proper prep is key. Immediately immerse cut artichokes in acidulated water (lemon water) to prevent oxidation. Par-boiling until just tender ensures they cook through on the grill without burning. For grilling, a well-preheated grill is crucial for developing that desirable smoky flavor and char. Baste frequently to build layers of the lemon-garlic flavor and prevent drying. Consider adding fresh herbs like parsley or chives to the dipping sauce for an aromatic lift. A touch of smoked paprika in the sauce can also complement the grilled notes. Serve warm, pulling off individual leaves to scrape the tender flesh, then enjoying the heart.