Grilled Artichokes
Fresh artichokes are trimmed and cooked until tender.A garlic-lemon olive oil mixture adds bright Mediterranean flavor.The artichokes are finished over high heat for smoky charred edges.Parmesan provides a savory, nutty finishing touch.Tender leaves and the heart make this vegetable especially satisfying.Serve warm with lemon wedges and your favorite dipping sauce.
Ingredients
For the Artichokes
- 4 medium fresh artichokes
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes, optional
For Finishing
- ¼ cup freshly grated Parmesan cheese
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Using a sharp knife, cut off approximately the top third of each artichoke. Remove the small tough leaves around the bottom and trim the stem, leaving approximately 1 inch attached.
- Place each artichoke on a sturdy cutting board and carefully cut it in half lengthwise.
- Using a small spoon, remove the fuzzy inner choke and the small purple-tipped inner leaves. Be careful not to remove the tender heart underneath.
- Place the artichoke halves in a steamer basket and steam for approximately 20–25 minutes, or until the heart can be pierced easily with a knife.
- While the artichokes are cooking, combine olive oil, minced garlic, lemon juice, lemon zest, Italian seasoning, salt, pepper, and red pepper flakes in a small bowl.
- Preheat an outdoor grill to medium-high heat, approximately 400–450°F (200–230°C).
- Clean and lightly oil the grill grates to help prevent sticking.
- Pat the steamed artichokes dry. Brush both sides generously with the garlic-lemon olive oil mixture.
- Grill for approximately 5–7 minutes, or until attractive grill marks and lightly charred edges develop.
- Transfer the grilled artichokes to a serving platter. Sprinkle with freshly grated Parmesan and chopped parsley.
- Serve immediately with plenty of fresh lemon wedges and the optional dipping sauce.
Notes
- Choose fresh artichokes: Look for tightly packed leaves and firm, heavy artichokes.
- Remove the fuzzy choke: The choke is not pleasant to eat and should be removed before serving.
- Pre-cooking is important: Steaming makes the artichoke tender before grilling.
- Use lemon: Rubbing cut surfaces with lemon helps reduce discoloration.
- Dry before grilling: Excess moisture can prevent proper browning.
- Oil the grill: A lightly oiled grate helps prevent sticking.
- Watch the heat: Artichoke leaves can char quickly over very high heat.
- Serve immediately: Grilled artichokes are best while warm.