Grilled Artichokes

Grilled Artichokes Recipe

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Patrick Johnson


My wife and I started eating and making boiled/steamed artichokes when we were in college. We thought we were very sophisticated. We know better now but still enjoy artichokes in almost any form.

This is a simple recipe that adds just a little pazzazz to the run of the mill steamed choke.

★★★★★ 1 vote
5 Min
30 Min


2 large
2 large
1 Tbsp
galic salt
1 Tbsp
mexican oregano
2 Tbsp
olive oil

How to Make Grilled Artichokes


  • 1Bring large pot of salted water to a rolling boil.
  • 2Remove top quarter of artichoke (bread knife works well for this) and trim pointed tips (kitchen sheers work well here) from the remaining leaves. Finally trim the stem to approximately 1/4 inch from the base of the artichoke.
  • 3Place trimmed chokes in the boiling water and weigh down with a small plate to keep them submerged. Boil the artichokes until almost ready to eat. Knife should slide in the bottom (stem) with only a little resistence.
  • 4Preheat grill to medium-high heat.
  • 5Remove from water and drain upside down until cool enough to handle.
  • 6Slice each artichoke in half lengthwise. With a spoon, remove the think pinkish leaves and the hairy choke.
  • 7In a large bowl, add the oil, garlic salt, juice from limes and oregano and liberally rub mixture onto and into each artichoke half.
  • 8Grill each artichoke half turning occasionally until slightly charred, about 8-10 minutes. Serve with clarified butter, your favorite vinaigrette or mayonnaise with a little horseradish and a couple of dashes of hot pepper sauce.

Printable Recipe Card

About Grilled Artichokes

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy
Hashtag: #Artichoke