We’ve been having grilled artichokes at least once a week since they started coming into season, try ’em this way and you’ll never go back to boring old steamed/boiled artichokes. They are so good you don’t even need a dipping sauce! For real. They are packed with so much flavor from the herbs, garlic and lemons that you won’t miss aioli at all.
These artichokes make a great side to go with grilled meat, portabella mushrooms, or are perfectly lovely as a vegan appetizer. Steam them ahead of time, then throw them on the grill after the meat is done. They will be finished cooking by the time the meat has rested, and you’re ready to eat.
Grilled Artichokes
Before we grill the artichokes, we steam them for 30 minutes. I’ve found that it is easiest to slice them before you steam them, and to leave the choke intact until after they have been grilled. Sometimes they can fall apart a little when they get soft, so I leave as much of the artichoke’s structure in place until we’re ready to eat.
1. Steam ’em.
I like to infuse the artichokes with lots of complimentary flavors. Put some lemon slices, parsley and thyme in about an inch of water in the bottom of a large pot.
Slice the artichokes in half and place them in either a steam basket, or directly in the water.
Cover with a lid and steam for 30 minutes. After 30 minutes, turn off the burner, leave the lid on, and let them sit until you are ready to grill (unless it is more than an hour, then refrigerate).
2. Grill ’em
Get the grill nice and hot. If you are cooking meat, wait until you pull it off the grill, these artichokes only take a little bit to cook. Brush the cut side with the oil mixture, and pile on the garlic and parsley chunks. Place the cut side down on the hot grill for 3-5 minutes, or until they have nice char marks. Brush the outside of the artichokes with the oil and flip them over. Grilling lemons is a nice touch, they get a little sweet and smokey, and are perfect for squeezing over the grilled artichokes at serving time. All you have to do is slice them and toss them on the grill at the same time!
3. Eat ’em
The artichokes are just about perfect this way! Carefully scoop out the choke in the center, drizzle on the remaining oil, and squeeze one of those delicious grilled lemons over the cut side. Enjoy!
- 2 large artichokes
- 2 lemons
- 3 sprigs of parsley, plus 1 Tbs finely chopped
- 2 sprigs of thyme
- ⅓ cup olive oil
- 2 cloves of garlic, finely minced.
- Salt and pepper to taste
- Prepare the first lemon by zesting off about ½ tsp of the peel (finely grated) and slicing ½ the lemon into wheels for the steaming water. Reserve the zest.
- Place the lemon slices, thyme, and a few sprigs of parsley in the bottom of a large pot with a lid. Add about 1inch of water.
- Slice the artichokes in half and place in a steam basket in the pot, or put directly in the water.
- Cover the pot with the lid and heat the water to a boil. Steam the artichokes for 30 minutes. After the 30 minutes, turn off the burner and allow the artichokes to sit in the pot, with the lid on it, until you are ready to grill them. If you are not planning on grilling them within an hour, refrigerate them after they have cooled.
- Add the lemon zest, garlic, and chopped parsley to the olive oil. Season with salt and pepper.
- Slice the remaining lemon into thick wedges.
- Get the grill nice and hot.
- Brush the cut side of the artichokes with the oil mixture, and pile on the garlic and parsley.
- Put the cut side of the artichokes down on the grill and cook for 3- 5 minutes, or until they have dark char marks. Put the lemon wedges on the grill too.
- Brush the outside of the artichokes with the oil and turn them over, also turn the lemon wedges. Cook a few more minutes.
- Pull the artichokes and lemons from the grill and place on a platter.
- Carefully remove the choke from the center.
- If desired, drizzle the remaining oil over the cut side of the artichoke and squeeze on the grilled lemon.
