Looking for a new way to enjoy eating artichokes? Try grilling them with this simple recipe! The smoky grilled charred flavor goes perfectly with a bright tahini lemon dipping sauce.
*This post is sponsored by Ocean Mist Farms. All content and opinions are my own.
I found myself grilling artichokes a few weeks ago as part of some freelance photography work.
It was a new method (to me at least) for preparing artichokes and I was blown away with the results.
Skeptical at first, wondering how something as simple as grilling could really do anything worthwhile to the artichoke to make up for the extra step in preparation, I was converted at the end once I tasted them.
The smoky char from the grill really adds a nice touch especially when we’re all quite used to mostly enjoying artichokes when they’ve been steamed, pressure cooked or, braised.
It’s a crispier result and it’s a fun change of pace!
I’ve roasted baby artichokes in the past and their crispy crunchy exterior makes them one of my favorite things to eat when in season.
They’re also great when cut into small wedges and roasted in this sheet pan sausage and veggies dinner.
I should’ve therefore known how much I’d enjoy grilling them!
HOW TO PREPARE GRILLED ARTICHOKES
Although they’re grilled at the end, the artichokes actually get boiled first for the majority of the cooking. The grill is basically the last step and mostly just for quick flavor and appearance more than truly cooking.
Step 1: Trim the artichokes
While every recipe is different, you’ll likely need to start any artichoke preparation with trimming. For these grilled artichokes, it’s pretty simple as we’re leaving the choke intact.
Start by preparing a large bowl with ice water and the juice from a lemon. The fresh lemon juice helps keeps the artichokes from browning once they’ve been trimmed.
Next, cut off the woody end of the stem. Leave most of it intact. I cut about 1/4″ off. Trim off any leaves on the stem itself and smaller ones around the base.
Using sharp kitchen scissors, cut the pointy tops off the outer leaves around the artichoke going about half way up.
Lastly, using a sharp knife, cut the top of the cone off. You’ll want to cut about 1/2″ of the tips off but this will vary a bit depending on the size of the artichokes you’re working with.
Place the trimmed artichokes in the ice bath until ready to be boiled.
Step 2: Boil
Once trimmed, boil the artichokes in a large pot of water covered for 20-25 minutes until tender.
If you can stick a sharp knife into the artichoke easily, they’re ready.
Remove each from the pot, drain well then place on a cutting board.
Slice the artichokes in half lengthwise and place them on a plate or in a baking dish. Drizzle with the olive oil, rubbing it all over both the cut side and exterior.
Step 3: Grill
Preheat an outdoor grill on high heat.
Once hot, place the artichokes cut side down directly onto the grill grates.
Cook until definitive grill marks appear, about 3-5 minutes. Flip the artichokes over and grill the outside for another 2-3 minutes.
Remove from the grill, drizzle with a little more olive oil before serving along with some coarse sea salt.
While spring is technically artichoke season (you can learn all about when to buy, how to store, cook, etc. in my guide to artichokes), Ocean Mist has artichokes available year round for purchase in your local grocery store.
They make it easy to grab them at any time and I love that as we head into grilling season.
I may or may not have grilled these in the rain during a gross 45 degree day here in NY but I’m excited to make these grilled artichokes a staple in our summer grilling fare!
Lemon Herb Tahini Dipping Sauce
It’s hard to pick a favorite part of this grilled artichoke recipe. I’m so in love with the smoky char flavor of the artichokes themselves but the tahini dipping sauce is so delicious as well!
Fresh lemon juice, pressed garlic and minced parsley are added to creamy tahini (sesame seed paste) with a bit of water to thin it out. The result is a lovely refreshing dipping sauce with pops of bright flavor to go along with the each leaf of the grilled artichokes.
And while delicious paired with the grilled artichokes, this tahini dipping sauce will go with many other things so make extra!
It’s great on proteins like chicken and steak and makes a fun addition to a grain/superfood bowl too. Add a big spoonful to the center of these Greek brown rice bowls for example!
Besides taste, incorporating artichokes into your diet is great for your fiber intake (they’re a great source of prebiotic fiber known as inulin), blood sugar balance and magnesium needs.
Did you know magnesium is a cofactor in more than 300 enzyme systems that regulate biochemical reactions in the body? Many of us are deficient in it too. Just one artichoke can contain about 20% of the necessary daily intake for magnesium.
Artichokes are also diet friendly in that they’re gluten, grain, dairy, nut and nightshade free making them accessible for most people.
So grab a few as we head into summer and don’t count them out for the grill!
Love this recipe for grilled artichokes? Try these other recipes on the grill:
Grilled Artichokes with Lemon Herb Tahini Dipping Sauce
For the artichokes
- 4 Globe artichokes
- juice from half a lemon
- 2 tablespoons extra virgin olive oil
- sea salt for serving
For the tahini dipping sauce
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic pressed or minced
- 1 tablespoons minced fresh parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4-5 tablespoons water
For the artichokes:
- Bring a large pot of water to a boil.
- Trim artichokes by cutting off bottom of the stem (leaving most of it intact), removing any leaves on the stem and cutting the tips of the bottom outer leaves with kitchen shears. Lastly, cut off about 1/2" from the top of the artichoke cone.
- Place the trimmed artichokes in a bowl with ice water and the lemon juice to prevent browning until water is boiling.
- Once boiling, add artichokes to the pot and cook, covered for about 20 minutes or until they’re tender when poked with a knife.
- Remove artichokes from the boiling water, drain and place on a cutting board. Slice each artichoke in half vertically then place on a plate or baking dish.
- Drizzle the artichokes with the olive oil and rub over all sides.
- Preheat outdoor grill to high heat.
- Once hot, place the artichokes cut side down on the grill and grill for about 3-4 minutes until charred.
- Flip over and grill another 2-3 minutes.
- Remove from the grill, drizzle with additional olive oil and sprinkle with sea salt before serving.
For the tahini dipping sauce:
- Combine tahini, lemon juice, garlic, parsley, salt and pepper in a small bowl.
- Stir in water 1 tablespoon at a time until creamy and smooth.
- Serve with grilled artichokes.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.