Grilled artichokes are easy and delicious! Fresh artichokes get a bit of char for a fun, summertime appetizer. Get your favorite dip ready!
Fresh artichokes are pretty darn amazing.
Those canned or jarred hearts don’t even hold a candle to the taste a fresh artichoke, especially when it’s grilled. They easily make for a simple appetizer or heck, even a side dish to any great summertime meal and I personally enjoy the whole experience of picking a leaf and using your teeth to scraping off the tender part. In someway it’s actually therapeutic.
I’m not gonna lie, fresh artichokes can seem intimidating. For a long time I wanted to make them, I was just so unsure how exactly to prepare the fresh artichokes. There are those poky leaves, the fuzzy choke… it was enough to give me anxiety. But through the help of the internet and several attempts on my own, I now can cook fresh artichokes minus the sweaty upper lip.
So my friends, whether it’s grilled, baked or roasted… I’m pretty sure with this little tutorial, you too can make them… anxiety free.
Start with a lemon and cut it in half. I like to flick out the seed with my knife so they don’t end up in the pot.
Then squeeze about a quarter cup of fresh lemon juice into a pot that has about 4 to 6 quarts of water in it.
Next, add in the flour {I’m not sure the whole purpose of the flour, but in several recipes I’ve seen they use it. So I stuck with it}…
Then drizzle it two tablespoons of olive oil. For more flavor I’m using garlic infused. Give that a whisk and set it off to the side.
Prep The Artichoke:
Next, trim the ends off of the artichoke and peel back any tiny leaves.
Then with a paring knife or a vegetable peeler, peel the stem to expose the flesh underneath.
Next, cut off the top inch of the artichoke.
See? Soooooo pretty!
With a pair of kitchen shears, trim the tips off of those poky leaves.
Ta-Dah!
With the stem pointing up and with a sharp knife, cut the artichokes in half.
Immediately submerge the artichokes into the lemon-garlic-water, cover and bring to a boil. Cook the artichoke halves for about 20-25 minutes or until they can be easily pierced with a knife.
Use tongs to remove the artichokes. Let them cool until they can be handled without burning your fingers.
With a spoon, scoop out the choke.
Brush the artichoke halves with the remaining olive oil and sprinkle with a few tablespoons of your favorite seasoning. I’m in utter love with Simply Organics Grind to a Salt… just sayin’.
On your grill that is preheated to 400 degrees, lay the artichoke halves cut-side-down and grill for 3 minutes or so.
Turn and grill for another 3 minutes more or until heated through.
If you decide to be extra swanky and serve these Grilled Artichokes with a dip, let them cool for about 10 minutes before adding your favorite dip in the center.
Finally scoop, dip and scrape!
I hope this ends any worries you may have about making fresh artichokes. They are super delicious and as you can see, pretty darn easy!
Enjoy! And if you give this Grilled Artichokes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Grilled Artichokes
Ingredients
- 2 large artichokes
- ¼ cup freshly squeezed lemon juice, strained to catch the pulp
- 3 tablespoons garlic infused olive oil, divided
- 2 tablespoons unbleached all-purpose flour
- 2 tablespoons all-purpose seasoning salt, all purpose, garlic and herb etc.
- 4-6 quarts water
Instructions
- Combine the lemon juice, 2 tablespoons of olive oil, the all purpose flour and water in a large pot. Whisk those together to dissolve the flour.
- Meanwhile prepare the artichokes by trimming the bottom of the stem and cutting an inch off of the top. With a vegetable peeler, peel the tough outer layer away from the stem exposing the flesh underneath. Feel free to remove any of the tiny leaves at the base of the artichoke. Next grab a pair of kitchen shears and snip off the sharp points on the remaining artichoke leaves.
- Place the prepped artichokes on a cutting board, stem side facing up, and cut in half. Submerge the artichoke hearts into the pot, cover and bring to a boil. Cook for about 20 to 25 minutes or until they can be easily pierced by a knife.
- Remove the cooked artichoke halves and place them cut side up on a cutting board until safe to handle. Once they have cooled, preheat your grill to 400 degrees.
- Remove the “choke” or that fuzzy, prickly center by using a spoon and scraping it away from the artichoke heart and discard.
- Brush the artichoke halves with the remaining olive oil and sprinkle with the seasoning salt.
- Place the artichokes halves, cut side down, on the preheated grill for 3 minutes. Rotate and cook for another 3 minutes until the artichokes are heated through.
- Remove from the grill, let cool slightly {about 10 minutes} and serve with your favorite dip in the center of each artichoke halve.
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I love love love your step by step directions with photos!! It just makes it so much easier to see exactly how to prepare a dish and what it should be looking like along each step of the way! You are one of my favorite food bloggers!!
Thank you Betsy!
My grandmother used to give me steamed artichokes with mayo. I think maybe just to keep me busy? I loved them, but it’s never occurred to me to try to make them myself. Thanks!
Dear God – I can’t get enough artichokes in my life. I love this!
Thank you!! What an awesome step by step! I have always done this the hard way, which was obviously they wrong way! I need these in my life. I love them!
I absolutely LOVE artichokes. I’ve never tried grilling them…but everything is better on the grill as far as I’m concerned so I’ll be making these!
Artichokes can be very intimidating to work with. Love these.
Yessssss! I totally thought grilling artichokes was a huge undertaking too!! thank the lord they are not. Can I come over now? Thee look fantastic!
The spare room and the wine is ready!! 🙂
Wonderful and fun recipe! I boil or steam fresh artichokes all the time but have never tried grilling them. I can’t wait to try this – thank you! Something that I found is even easier than a chef’s knife for cutting the crown off, is a serrated bread knife. ^_^
Good to know Laurel! Thanks for sharing 🙂
I think I just found the perfect side dish for our anniversary dinner tomorrow night! These look so amazing. I’d love to know, what kind of dip is on your artichokes? Looks delish!
Hi! Funny thing the 16th is my anniversary! I know right!? The dip is Simply Organic Mediterranean Dip Mix tossed with Greek Yogurt… SO totally yum!
Just love artichoke.. Need to trying grilling them.. they looks lovely!
I just adore artichokes. I have to be honest though – I’ve never grilled them before! And now I am dying to try them Laurie.
Do it Sally! You won’t be sorry 🙂
what an amazing way to serve up (and eat) aritchokes!
I have got to try this! Such gorgeous photos!!
Aww thanks Julie! Artichokes are fab!
There are so many vegetables I have no idea how to prepare. I’m so intimidated to try new vegetables because I have no clue how they’re even suppose to taste like when they’re cooked, artichokes are definitely one of them! Lol
Thanks! I have never made fresh artichokes before – love the step by step!
Thanks Erin 🙂
I need to try this! Love the idea of grilling artichokes!
I always steam my artichokes. But, I have been wanting to try grilling them. These look Awesome! I think I need to try grilling them sooner rather than later 😉
These look great! What is the dip that you put in the middle?
Hi Kate! It’s a Simply Organic dip packet mixed with Greek yogurt… YUM!
I have been dying to try making whole artichokes at home, but have been intimidated…I really need to try after seeing how simple you made it look! And I love the idea of grilling…yum!
So, this is probabaly something everyone else already knows, but how do you eat them? You mentioned scraping the tender part with your teeth, so I am assuming that I don’t just bite of a pieces and chow down. I have only had artichoke hearts in a jar, so I nothing about how to go about eating a freah artichoke. And thanks for posting this, beacuse it totally makes me want to give fresh ones a try.
Hi Tanya! You just pluck a leaf {it will come away easily}, dip and scrape! I hope this helps ya 🙂
Awesome looking recipe. I can’t wait to try this out! Remember that the stems are edible and completely delicious as well!