Lemon Herb Grilled Artichokes

A grill pan with grilled artichoke halves with lemon garnishes.

5 from 2 votes

Learn how to make restaurant-quality Grilled Artichokes. They are one of the best appetizers and side dishes to serve during grilling season! Enjoy them at your next cookout or dinner party with garlic aioli, lemon garlic butter or just mayo as a dipping sauce!

Prep Time10

Cook Time45

Total Time55

Course: Appetizer, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan

Servings: servings

Author: Rena

Equipment

grill pan

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