One of my favorite foods to grill is artichokes. They are a delicious and healthy addition to any meal. Their smoky flavor and tender texture make them the perfect appetizer or side dish for a barbecue or outdoor gathering. These artichokes are charred to perfection, which brings out their natural sweetness and nuttiness, and they’re served with a flavorful za’atar dipping sauce. The sauce is just as good as the artichokes and enhances their flavor. Za’atar brings herbaceous, woodsy, nutty, floral, and citrusy notes to the dish that complements all that grilled artichokes offer.
Taste aside, I find eating grilled artichokes fun. Pulling a petal from the flower bud, dipping it in sauce, and scraping the soft, pulpy flesh between your teeth make it interactive, tangible, and tactile resulting in a more memorable experience. Speaking of memorable, artichokes leave a parting gift behind. After eating, you’ll notice a lingering sweetness. The sweetness is caused by cynarin, an acid naturally present in artichokes.
Why You’ll Love Grilled Artichokes
- Low calorie and nutrient dense – Artichokes come in at around 60 calories each. They are also high in fiber, each one contains 3.5 grams of protein, and are excellent sources of vitamin K.
- High in antioxidants – Artichokes contain more antioxidants than any other vegetable. They include polyphenols, flavonoids, and anthocyanins.
- Versatile – These are served with a tasty dipping sauce, but grilled artichokes can be taken in various directions. Drizzle with vinaigrette, keep it simple with butter, add smoking wood to the grill to impart more flavor, etc.
- Easy to grill – Artichokes spend time in simmering water before heading to the grill to develop color and flavor. Since their time on the grill focuses on color and flavor development instead of cooking, the process is much easier.
Grilled Artichokes Ingredients Notes
- Artichokes: They’re earthy, nutty, sweet, slightly bitter, and have some interesting herbal notes. For the best result, use artichokes of a similar size for even cooking.
- Oil: Since the artichokes spend time on the grill, use extra-virgin olive oil instead of regular olive oil since it has a higher smoke point. Extra-virgin olive oil is also needed for the sauce. It assists in emulsification, which yields a rich, creamy result.
- Mayo: Its tangy creaminess lends itself well to the fantastic dipping sauce. Use good quality mayonnaise to create the perfect base.
- Za’atar: The complexity of za’atar seasoning complements the flavor of grilled artichokes beautifully.
(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)
How To Make Grilled Artichokes
To make grilled artichokes:
- Boil water: Bring a pot of water to a boil. The pot should be large enough to accommodate all the artichokes and give them space to move around. You don’t want to pack them into the pot.
- Prep the artichokes: Before they head to the water, remove the thorny tips from each leaf, remove any small leaves, and remove an inch from the top of each stem.
- Simmer: Add the artichokes to the boiling water, reduce the water to a simmer, cover, and cook until tender.
- Halve: Now that the artichokes are tender, cut them in half and remove the choke. The choke is much easier to remove once an artichoke is cooked. For those unfamiliar, the choke is the fuzzy, fibrous center.
- Grill: Brush the artichokes with oil, season, and grill cut side down for about 15 minutes to develop char marks.
- Dip: Quickly prepare the dip in a food processor as the artichokes are on the grill, then serve alongside the grilled artichokes.
Artichoke Dipping Sauce Ideas
- Plain mayonnaise, melted butter, lemon or garlic butter, hollandaise, lemon aioli, or other cream sauces.
- Cream cheese, goat cheese, Parmesan cheese, feta cheese, sour cream or Greek yogurt.
- Vegan Dipping Sauce – Combine equal parts olive oil, balsamic vinegar and Dijon mustard with seasonings.
- Make it a spicy sauce with hot sauce, jalapeños, red pepper flakes or chipotle sauce mixed in.
Variations, Substitutions, and Cooking Tips
Use any neutral oil – Make sure it has a high smoke point. Vegetable oil is OK, as is canola or refined coconut oil. Although not neutral, avocado oil is also an option.
Consider an infused cooking oil – A flavor-infused olive oil would work great here. Herb, garlic, citrus; go with whatever you like to add an extra layer of flavor.
Make it vegan – Replace mayonnaise with your favorite vegan alternative such as Greek Yogurt.
Replace za’atar with any seasoning(s) you like – You can use a combination of dried herbs and spices in the sauce or skip it altogether and whip up a quick vinaigrette. You can’t go wrong with a variety of oil, fresh lemon juice, mustard, and a few seasonings.
Artichoke Seasonings – Salt, pepper, thyme, garlic, lemon pepper, garlic salt, parsley, chives, dillweed and basil all pair well with artichokes.
To check if the artichokes are done – Remove one from the water and try to pull a leaf off. If it comes off easily, the artichokes are ready for grilling.
Whether you’re a seasoned grill master or a beginner cook, this grilled artichoke recipe is easy to follow and sure to impress thanks to its flavor complexity, unique taste, and presentation. Fire up the grill, grab some artichokes, and prepare your taste buds.
Grilled Artichokes with Lemon Garlic Sauce
Fire up the grill and try these grilled artichokes! They’re tender and sweet, and the creamy za’atar sauce served on the side makes them even tastier.
Ingredients
Grilled Artichokes
- 4 fresh artichokes
- 1 teaspoon kosher salt, plus more for the water
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon freshly ground black pepper
Dipping Sauce
- 1-2 garlic cloves, peeled
- ½ cup mayonnaise
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons za’atar
- ½ teaspoon lemon zest
- ¼ teaspoon fine sea salt, or to taste
Instructions
Grilled Artichokes
- Bring a large pot of water to a boil.
- Meanwhile, cut the thorny tips off the artichoke leaves with kitchen scissors. Slice ¾ inch off the top of each artichoke (not the stem end). Pull off any small leaves at the base of each artichoke. Discard them. Cut about an inch off the top of each stem. Rinse the artichokes under cold water and clean underneath the leaves.
- Generously salt the water once boiling, then add the artichokes.
- Reduce the water to a simmer, cover the pot, and cook the artichokes for 25 minutes or until the outer leaves are tender and easy to remove.
- Preheat a grill to 350 degrees Fahrenheit.
- Remove the artichokes from the pot and drain them on paper towels. Cut the artichokes in half lengthwise and remove the choke with a spoon or melon baller. Be careful to remove the choke, not the heart.
- Brush or drizzle the cut sides with olive oil and season with salt and pepper.
- Transfer the artichokes to the grill (cut side down), close the lid, and grill for 10 minutes. Uncover the grill, flip the artichokes, and cook for 5 minutes.
Dipping Sauce
- For the sauce, pulse garlic in a food processor until finely chopped, then add the mayonnaise.
- Run the food processor on low and slowly pour in the oil.
- Once it is smooth, transfer the sauce to a bowl. Whisk in the za’atar, lemon zest, and salt.
Notes
The dipping sauce is a suggestion, feel free to use any dipping sauce you like!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 380Total Fat: 35gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 12mgSodium: 784mgCarbohydrates: 16gFiber: 7gSugar: 1gProtein: 4g
This data was provided and calculated by Nutritionix.
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