Grilled Artichokes Recipe

Grilling is one of the very finest ways to cook artichokes. The tender hearts and leaves pick up a smokiness on the grill that perfectly complements the artichoke's nutty flavor.

Grilled artichokes are a fantastic addition to spring cookouts since that's the best time of year to find the freshest artichokes at most markets in the U.S. But you might be lucky enough to find fresh artichokes during the summer and fall as well—if you do, grab them for grilling. You won't regret it.

What Is an Artichoke?

Tips for Prepping and Grilling Artichokes Like a Pro

• Start with quality artichokes: Select the freshest artichokes you can find. Look for tight heads and stems that are not dried out.
• Wash and trim the artichokes: Before grilling, wash and trim the artichokes, removing the base, crown, and their prickly leaf tips so nobody gets stabbed eating them.
• Keep them from browning: As you trim, rub the cut areas with a lemon wedge to keep the artichokes from browning.
• Steam the artichokes: After trimming, you need to steam the artichokes because they're grilled for such a short time. Starting by steaming before briefly grilling the artichokes keeps them from drying out and burning on the grill.
  
• Halve the artichokes: After steaming, slice each artichoke in half to expose the leaves and hearts.
• Remove the hairy choke: You'll also want to scoop out the inedible choke (the furry, prickly part near the heart).
• Season the artichokes: Keep things simple and let the artichokes' nutty flavor shine through by seasoning them lightly with oil, salt, and pepper, garlic, and paprika. Our recipe calls for a garlic-infused oil, but you can also use unflavored oil and simply add some garlic powder to the mix or use garlic salt in place of the regular salt.
• Grill over high heat: Grilling over direct heat ensures that the artichokes get the most smoke flavor and become perfectly tender. But keep them away from the flames so you don't burn the tender inner leaves.
• How to Make Ahead: You can steam artichokes a day before grilling. Let them cool, then cover and refrigerate. Bring them to room temperature while preheating the grill.
  

How to 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 to eat.

What to Serve with Grilled Artichokes

Artichokes are an outstanding accompaniment for grilled lamb, chicken, fish, or seafood. A vegetarian meal can also include grilled avocados, eggplants, or potatoes with a bold main like tandoori paneer tikka kebabs.

And, if you can't resist dipping artichoke leaves in sauce, try honey mustard, aioli, melted garlic butter, store-bought or homemade mayo, or rémoulade. Use any leftover hearts to make a smoky artichoke dip.