Go Back
–+ servings
Front view of Grilled Artichokes.
5 from 60 votes
Created by: Stefanie

Grilled Artichokes


Course Appetizer, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 4 hours 55 minutes
4
This simple grilled artichoke recipe is easy and full of flavor. They go with any main course meal and are tender and slightly smokey. 
4

Ingredients

  • 4 medium artichokes or 2 jumbo artichokes
  • ½ cup olive oil
  • ⅓ cup balsamic vinegar
  • 4 tablespoons minced garlic
  • ½ cup finely minced white onion or shallot
  • ½ teaspoon coarse sea salt
  • ½ teaspoon coarse black pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoons freshly squeezed lemon juice
  • Zest of 1 lemon
  • Freshly chopped basil for garnish

Dipping Sauce Ingredients:

  • 1-2 large lemons cut in half
  • ½ cup mayonnaise
  • ½ teaspoon freshly cracked black pepper

Instructions

  • Rinse artichokes under cold water.
  • Cut stem, leaving about 1 inch. Remove any small, tough leaves from the stem and base of the artichokes.
  • Trim the top 1” from the artichoke with a sharp knife. Use kitchen shears to trim the thorny tips off of the remaining leaves.
  • Bring a large pot of salted water to a boil. Place artichokes in the boiling water, cover, and simmer until a fork easily pierces the base of the artichoke, 30-40 minutes. Alternately, steam artichokes in a steaming basket over boiling water, 35-45 minutes. Drain water and allow artichokes to cool enough to handle.
  • Slice artichokes in half. Scoop out the dense, fuzzy cluster of leaves, known as the choke, at the center of the artichoke. Remove all of the small hairs as they are inedible.
  • Place artichokes in a bowl or large Ziploc bag.
  • Whisk together olive oil, balsamic vinegar, minced garlic, minced onion, salt, pepper, Italian seasoning, lemon juice, and the zest of 1 lemon to make the marinade.
  • Pour marinade over the cooked artichokes. Cover with plastic wrap and place in the refrigerator for at least 4 hours and up to overnight. Stir occasionally.
  • After marinating, heat grill to high heat.
  • Lift the artichokes from the marinade and place on the grill. Grill for a few minutes on each side, just enough to heat through and char the outside of the artichokes. Place lemon halves, cut side down, on the grill. Sear for a few minutes until lightly charred.
  • To make the dipping sauce, squeeze the juice of 1 grilled lemon into the mayonnaise and whisk to combine. Season with black pepper.
  • Serve grilled artichokes garnished with freshly chopped basil. Serve dipping sauce alongside.

Would you like to save this?

We'll email this recipe to you, so you can come back to it later!

Notes

Storage:
Keep leftover artichokes in an airtight container in the refrigerator for 1-2 days. Grilled artichokes can be eaten cold as well, and are good leftover!
Notes:
Lemon-infused olive oil can be used in place of extra-virgin for more flavor. 
We like using plastic bags for marinating. It's easy to rotate them and no other dishes are needed.
By grilling the lemons, it makes the fruit extra juicy and adds a smoky flavor.

Nutrition

Calories: 540kcal | Carbohydrates: 25g | Protein: 6g | Fat: 48g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 597mg | Potassium: 621mg | Fiber: 9g | Sugar: 6g | Vitamin A: 54IU | Vitamin C: 36mg | Calcium: 103mg | Iron: 3mg

Make this recipe?

Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!

Pin Recipe Share Recipe