|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 7g||25%|
|Total Sugars 1g|
|Vitamin C 9mg||44%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Grilled artichokes are a fantastic addition to spring cookouts. It's the best time of year to find the freshest artichokes at the market and an excellent side for the start of grilling season. The tender hearts and leaves pick up a smokiness on the grill that perfectly complements the artichoke's nutty flavor.
For grilled artichokes, it's best to keep things simple and season them lightly with oil, salt, and pepper, though garlic and paprika are a nice touch. First, however, you need to steam the artichokes because they're grilled for such a short time. Steam them on the stovetop (it can take up to 40 minutes) or in the microwave until tender. Additionally, you'll want to trim the artichokes before or after steaming to remove a portion of the stem and crown, as well as the prickly thorns from the leaves. While they can be trimmed after grilling, the artichokes cook more evenly on the grill when cut in half and the inedible hairy choke is removed.
For proteins, artichokes are an outstanding accompaniment for grilled lamb, chicken, or seafood. A vegetarian meal can include grilled avocados, eggplants, or potatoes with a bold main like tandoor paneer tikka kebabs. And, if you can't resist dipping artichoke leaves in sauce, try honey mustard, aioli, garlic butter, mayo, or remoulade. Use any leftover hearts to make a smoky artichoke dip.
"I love artichokes so much that I buy them any time I see them. Usually, I steam them, so when I tested this recipe, I was very curious to see how they'd taste steamed and then grilled. One word: Delicious." —Diana Andrews
Gather the ingredients.
Clean the grill grates. Prepare a medium (350°F to 375°F) gas or charcoal grill fire, or heat until you can hold a hand over the heat for 4 seconds.
Pat the artichokes dry. Place the steamed artichoke halves cut side up onto a tray. Brush with the garlic olive oil and sprinkle with salt, pepper, and paprika, if using.
Place the artichokes cut side down onto the hot grill. Cover and grill for 8 to 10 minutes, or until there are grill marks on the stems.
Let cool slightly before serving, sprinkling them with extra salt and lemon juice, if desired.
How To Trim and Steam Artichokes
- Select the freshest artichokes you can find. Look for tight heads and stems that are not dried out.
- You can steam artichokes a day before grilling. Let them cool, then cover and refrigerate. Bring them to room temperature while preheating the grill.
- Grilling over direct heat ensures that the artichoke gets the most smoke flavor and becomes perfectly tender. Keep them away from the flames so you don't burn the tender inner leaves.
- If you don't have garlic olive oil on hand, use regular olive oil, grapeseed oil, or avocado oil. Switch from regular salt to garlic salt to bring back that garlic flavor.
- While steaming the artichokes, add herbs to the steamer water for a little extra flavor. Bay leaf and a few sprigs of fresh parsley or thyme are ideal pairings for artichokes; use all or any combination that you have on hand.
- You can grill frozen or brined artichoke hearts to impart a smoky flavor. Since they're small, it's best to place them in a grill pan and treat them like roasted artichoke hearts, cooking for 25 to 35 minutes.
- For frozen whole artichokes, thaw, oil, season, and grill them like fresh artichokes. If they're small, a grill pan may be necessary.
How to Store
To store grilled artichokes, let them cool completely then cover and refrigerate for up to two days.
How do you eat grilled artichokes?
Eating artichokes is a bit of an adventure, and they're enjoyable either warm or cold. The leaves have a soft, edible flesh at the base; dip this in sauce and scrape it off with your teeth (discard the rest). Beneath the cavity where you removed the choke is the heart, and that's the best part. You can also use a knife to cut out the tender middle of the stem.