By Christie Vanover | Published May 6, 2013 | Last Updated December 28, 2022
I’m so in love with this recipe for grilled artichokes, I made it two nights in a row, and I actually gave up my filet mignon to my husband last night just so I could eat his grilled artichoke. I LOVE meat, and this was still a trade up on my part.
Each cavity is filled with its own lemony butter dipping sauce that marinades the artichoke heart while the leaves get a nice smoky char.
My mom used to steam artichokes when I was a kid, and she served them with a bowl of lemon butter. We scraped the meaty artichoke heart off the leaves with our teeth, until we uncovered the golden jewel at the bottom.
But before we could eat it, my mom had to take the heart to the sink and scrape out all the choke (the inedible thin fiber on top). We squirmed with anticipation and always fought for the largest portion.
With this recipe, there is no waiting. There’s no sharing the dipping sauce. This heart is all yours.
Asparagus and zucchini are my go to grill veggies, but now they need to make room at the table for this lovely.
You need to pre-steam the artichokes so they’re nice and tender. Mom recommended I steam them in the microwave (thanks mom), and the timing worked out perfectly for an easy to remember 7-6-5 Grilled Artichoke recipe:
Microwave for 7 minutes
Grill for 6 minutes
Flip and grill for 5 minutes
Artichokes are in season right now. My market has them 2 for $3. I hope you can find them on sale at your market too, so you can try this awesome side dish…or entrée!
- 2 artichokes
- 2 lemons
- ½ cup water
- 1 tablespoon olive oil
- ¼ cup butter melted
- ¼ tsp. kosher salt
- Preheat a grill to medium low. Cut the artichokes in half lengthwise and squeeze the juice of half a lemon over the four halves to prevent browning.
- Run a pairing knife along the top of the heart just below the fibers.
- Grab the purple leaves and pull them out, trying to pull out the fibers.
- Use a spoon to fully clean it.
- Rinse the artichoke to clean off all the loose fibers and squeeze the juice of the other half of the lemon over all four halves.
- Add ½ cup water to a 13 x 9 microwave-proof dish. Place the artichokes in the dish cut side down. Cover with plastic wrap and microwave for 7 minutes. Carefully remove from the microwave and remove the plastic wrap. The dish and steam will be very hot.
- Place the artichokes cut side up and drizzle with olive oil.
- Place cut side down on the grill. Close the grill and cook for 6 minutes.
- In a small bowl, combine the melted butter, juice of 1 lemon and salt. Flip the artichokes and brush each twice with the lemon butter mixture. Pour the remaining lemon butter evenly into the cavities of each artichoke.
- Close the lid and cook for 5 more minutes.
- Remove from heat and serve.
This estimate was created using an online nutrition calculator
I really appreciated the beautiful photos, walking me through the recipe with ease! I doubt the outcome would have been as delicious without them! Thanks for sharing!
Sounds great – recently discovered how great these are grilled. We cooked them whole so it as a time consuming process. One thing I was not clear on though – do you place oil on the cut side of the artichoke before placing it on the grill?
Thanks Joan. I’ve adjusted the recipe so it makes more sense. Yes, drizzle the olive oil on the cut side. Then, place the cut side down on the grill. Enjoy!
Angelica Merritt says
I have an artichoke in my fridge and i’ve been going crazy trying to figure out what to do with it! This is PERFECT. Thanks!!!!
You’re so welcome!