Home Kitchen Grilled Artichokes

Grilled artichokes are unfussy and satisfying! Fresh artichokes get a bit of char for a fun, summertime appetizer. Get your go-to dip ready!

Fresh artichokes are pretty darn memorable.

Those canned or jarred hearts don’t even hold a candle to the taste a fresh artichoke, especially when it’s grilled. They easily make for a simple appetizer or heck, even a side dish to any great summertime meal and I personally enjoy the whole experience of picking a leaf and using your teeth to scraping off the tender part. In someway it’s actually therapeutic.

I’m not gonna lie, fresh artichokes can seem intimidating. For a long time I wanted to make them, I was only so unsure how exactly to prepare the fresh artichokes. There are those poky leaves, the fuzzy choke… it was enough to give me anxiety. But through the help of the internet and several attempts on my own, I now can cook fresh artichokes minus the sweaty upper lip.

So my friends, whether it’s grilled, baked or roasted… I’m pretty sure with this little tutorial, you too can make them… anxiety free.

Start with a lemon and cut it in half. I like to flick out the seed with my knife so they don’t end up in the pot.

Then squeeze about a quarter cup of fresh lemon juice into a pot that has about 4 to 6 quarts of water in it.

Next, add in the flour {I’m not sure the whole purpose of the flour, but in several recipes I’ve seen they use it. So I stuck with it}…

Then drizzle it two tablespoons of olive oil. For more flavor I’m using garlic infused. Give that a whisk and set it off to the side.

Next, trim the ends off of the artichoke and peel back any tiny leaves.

Then with a paring knife or a vegetable peeler, peel the stem to expose the flesh underneath.

Next, cut off the top inch of the artichoke.

See? Soooooo pretty!

With a pair of kitchen shears, trim the tips off of those poky leaves.

Ta-Dah!

With the stem pointing up and with a sharp knife, cut the artichokes in half.

Immediately submerge the artichokes into the lemon-garlic-water, cover and bring to a boil. Cook the artichoke halves for about 20-25 minutes or until they can be easily pierced with a knife.

Use tongs to remove the artichokes. Let them cool until they can be handled without burning your fingers.

With a spoon, scoop out the choke.

Brush the artichoke halves with the remaining olive oil and sprinkle with a few tablespoons of your go-to seasoning. I’m in utter love with Simply Organics Grind to a Salt… simply sayin’.

On your grill that is preheated to 400 degrees, lay the artichoke halves cut-side-down and grill for 3 minutes or so.

Turn and grill for another 3 minutes more or until heated through.

If you decide to be extra swanky and serve these Grilled Artichokes with a dip, let them cool for about 10 minutes before adding your go-to dip in the center.

Finally scoop, dip and scrape!

I hope this ends any worries you may have about making fresh artichokes. They are especially flavor-packed and as you can see, pretty darn straightforward!

Enjoy! And if you give this Grilled Artichokes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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