This post may contain affiliate links. Please read our disclosure policy.
Learn how to make restaurant-quality Grilled Artichokes. They are among the best appetizers and side dishes for grilling season! Enjoy them at your next cookout or dinner party with garlic aioli, lemon garlic butter, or mayo as a dipping sauce!
Other grilled veggies I love to enjoy this time of year are lemon garlic asparagus, honey balsamic grilled zucchini, and Mexican street corn.
When in season, grilled artichokes are one of my favorite things to bring out at a BBQ. Cooking them on the grill does a great job of bringing out their most natural flavors. The smoky nuttiness is so much more delicious than plain steamed artichokes. Plus, the char marks from the grill add to the flavor and presentation of this dish.
Grilled artichokes are the perfect elegant, unique appetizer or side for a party since most of the work can be done ahead of time. Then, when it’s time to eat, all you need is about 10 minutes to grill them up! They can be served warm or at room temperature with main meals like grilled chicken kafta or Balsamic and pesto grilled chicken.
Recipe highlight
- Fun to eat: Artichokes are such a fun food to enjoy! Start with the outer leaves dipped in your favorite dipping sauce. Then, you’ll get to the ultimate prize of the artichoke heart!
- Impressive to serve: Grilled artichokes are quite special and not a food many people are used to eating, so it’s always fun to bring these out when hosting.
- A lighter app: Perfect for summer cookouts when you typically have plenty of heavier foods, these are lighter with plant-based protein and fiber.
Ingredients you will need
- Artichokes: For this recipe, you’ll want to purchase the most common type of artichoke, a round globe artichoke with the stems attached.
- Lemon: Adds a bright taste and helps prevent the artichoke from turning brown.
- Olive oil: For cooking and to add moisture.
- Garlic: Pressed garlic adds sharpness to the marinade and contrasts nicely with the mild flavor of the artichokes.
- Herbs: Chopped fresh dill adds flavor and color.
See a full list of ingredients and quantities in the recipe card below!
Variations/substitutions
- For a bit of heat without overpowering the flavor of the artichokes, add about 1/2 teaspoon red pepper flakes to the lemon garlic mixture.
- Other herbs that would pair nicely with the artichokes are parsley, thyme, oregano or rosemary.
How to prepare artichokes
Step 1: Fill 2-3 cups of water to the bottom of a large pot and bring to a simmer. Meanwhile, prepare the artichokes; cut the stem to about 1 inch. Using a vegetable peeler, peel off the remaining stem attached to the artichoke.
Step 2: Remove the outer leaves and discard. Cut off about 1/2 inch from the top of the bud of leaves. Rub lemon juice to prevent it from browning.
Step 3: Next, using kitchen scissors, trim the pointy tops off of each of the leaves that remained untrimmed. Cut each artichoke in half through the stem and immediately rub with lemon juice. Use a teaspoon to remove the fuzzy purple inside leaves and discard.
How to cook artichokes
Step 4: Add artichokes to a steamer basket and set it on top of the pot with boiling water. Cover and steam 30-40 minutes until tender, then drain.
Step 5: Preheat grill to medium-high heat. Transfer the boiled artichokes to a platter, cut side up. In a small bowl, combine the olive oil, remaining juice from the lemon, pressed garlic and dill. Baste each artichoke with the oil mixture, then grill for 3-5 minutes. Season generously with salt and pepper and enjoy!
My Pro Tip
Recipe Tip
- Precook: To make artichokes tender enough to enjoy, they need to steam before grilling. Alternatively, you can boil them in salted water for the same amount of time as steaming. Drain and pat them dry before grilling.
- Make ahead: Steam these the night before you plan to grill them. Let them come to room temperature before grilling.
- How to eat: To eat a grilled artichoke, start by pulling off the outer leaves one at a time and strip off the fleshy part with your teeth. My favorite part is the middle, which is the artichoke heart. Scoop it out with a spoon and enjoy!
- Grill pan: If it’s not conducive to outside grilling, feel free to make these inside using a grill pan.
Pin this now to find it later
Pin ItFrequently asked questions
Artichokes can typically be found all year round at your local grocery store, but spring and fall is when they are actually in season. This is when they will have the best flavor, be most nutrient rich and will usually be more inexpensive to buy.
When buying artichokes, choose ones that have a deep green color and are heavy for their size. If they feel hollow, they are most likely dried out. The leaves should be nice and tight on top. Test to see if it’s fresh by gently squeezing it and it should squeak!
Once you have cut the stem off and peeled the outer leaves, you can clean the artichokes by running them under cold water, making sure to clean between the leaves.
What to serve with artichokes
Grilled artichokes are super flavorful all on their own, you don’t even need a dipping sauce! However, to change up the flavors, here are some options for serving:
- A good quality mayo
- Homemade aioli – simply mix about 1/2 cup of mayonnaise, 2 cloves of minced garlic, 2 tablespoons of lemon juice and salt & pepper to taste
- Melted butter mixed with some lemon juice and minced garlic
Follow on Instagram
Storage recommendations
Place leftovers in an airtight container and store in the refrigerator for up to 3 days. When you’re ready to eat, you can enjoy them chilled or heat them up in the microwave or oven until warm.
More summer side dishes
Thanks for stopping by! If you make this dish or any of my other recipes, I would really appreciate you taking the time to comment and rate it. I hope you enjoy it as much as I did.
FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TIKTOK for all of my latest blog posts, videos, and recipes.
Lemon Herb Grilled Artichokes
Equipment
Ingredients
- 4 artichokes
- 1 lemon
- 1/4 cup olive oil
- 2-3 garlic cloves, pressed
- 1 tablespoon chopped fresh dill, or herbs of choice
Instructions
- Fill 2-3 cups of water to the bottom of a large pot and bring to a simmer.
- Meanwhile, prepare the artichokes; cut the stem to about 1 inch. Using a vegetable peeler, peel off the remaining stem attached to the artichoke.
- Remove the outer leaves and discard. Cut off about 1/2 inch from the top of the bud of leaves. Rub lemon juice to prevent it from browning.
- Next, using kitchen scissors, trim the pointy tops off of each of the leaves that remained untrimmed.
- Cut each artichoke in half through the stem and immediately rub it with lemon juice. Use a teaspoon to remove the fuzzy purple inside leaves and discard.
- Add artichokes to a steamer basket and set it on top of the pot with boiling water. Cover and steam 30-40 minutes until tender, then drain.
- Preheat grill to medium-high heat. Transfer the boiled artichokes to a platter, cut side up. In a small bowl, combine the olive oil, remaining juice from the lemon, pressed garlic and dill.
- Baste each artichoke with the oil mixture, then grill for 3-5 minutes. Season generously with salt and pepper and enjoy!
Notes
- Place leftovers in an airtight container and store in the refrigerator for up to 3 days. When you’re ready to eat, you can enjoy them chilled or heat them up in the microwave or oven until warm.
- If you do not have fresh dill you can use dried dill.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious. We enjoyed it
Delicious