Grilled Artichokes are the perfect summer snack or appetizer! They’re extremely easy to make with minimal ingredients and served along side a creamy lemon garlic aioli sauce that you’re sure to love!
This post contains Affiliate Links. Please see the disclaimer here.
I love artichokes. Ever since I was a little girl and my Grandma made stuffed artichokes I was all in. I think it’s because I loved the novelty of scraping the meat of the artichoke leaves with my teeth- needless to say I was hooked and have since gone out of my way to try all sorts of artichoke recipes.
And while most involve artichoke hearts, I felt like it was time to share one using whole artichokes. And grilling seemed like a natural next step. Super easy and simple with ingredients we all have on hand- these are a total summer win.
Tips for how to cook artichokes on the grill
- To prep, trim and cut the artichokes in half (use a serrated knife).
- I prefer to parcook these in boiling water first so that they are halfway cooked prior to hitting the grill and then stop the cooking with cold water. You want them to be lightly charred (and turning brown) without actually burning the heck out of them. Yes to grill marks!
- Be sure to dry the artichoke halves well after draining. I line a sheet pan with paper towel and let the artichokes drain on those for a few while blotting to top with more paper towel.
- I didn’t give measurements for the oil and seasoning because they’re meant to be added to taste. I got with a nice drizzle of oil and liberal salt and pepper.
- Cook on a preheated grill to high and grease it with cooking spray.
How do I trim artichokes?
First thing to do is remove the tough outer leaves. Then gently cut the sharp tip off the remaining leaves. Next, cut the very end off the stem (if it’s a thicker artichoke you can also peel it, but mine were smaller so I didn’t bother). Then cut the artichoke in half using a sharp serrated knife. If they’re really large, you can quarter them.
What is the choke?
The choke is the pointy fibers just above the heart which would normally bloom if left to grow. In larger artichokes these can be tough and not enjoyable to eat. In smaller artichokes and baby artichokes, they are more like soft, undeveloped leaves and are edible.
Should I pull out the choke?
If they are larger artichokes, you can scoop the choke out before cooking. Since mine were smaller, I didn’t.
Do I really have to cut them in half?
Yes, they’ll cook quicker and be easier to eat.
Can I eat the artichoke stem?
Yes, they’re totally delicious!
Can I make these ahead?
These are best served just after grilling, although the leftovers are still tasty. I’d encourage you to boil and cool and let them drain ahead and then season and grill just before serving.
What goes well with grilled artichokes?
My super quick Lemon Garlic Aioli is the perfect dipping sauce (and of course a squeeze of lemon!).
Can I make this recipe with baby artichokes?
Totally! Just boil for 10 minutes instead of 15!
Ingredients for making this grilled artichoke recipe
- Whole artichokes
- Olive oil
- Kosher salt
- Black pepper
- Cooking spray
- Garlic powder
- Black pepper
Grilled Artichokes are the perfect summer snack or appetizer! They're extremely easy to make with minimal ingredients and served along side a creamy lemon garlic aioli sauce that you're sure to love!
- Whole artichokes, trimmed and halved
- 1-2 Tablespoons Olive oil,
- 1 teaspoon Kosher salt
- 1/3 teaspoon ground black pepper
- Cooking spray
- 1 cup mayonnaise
- 1 lemon
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
Place artichokes in a pot of boiling water and boil for around 15 minutes.
Drain and rinse in cold water to stop cooking. Drain well on a paper towel lined sheet pan. Blot with paper towels to dry tops.
Drizzle artichokes on both sides with olive oil and season liberally with salt and pepper to taste.
Spray grill with cooking spray and preheat to medium high heat.
Place artichoke halves onto the grill, flat side down. Grill for 5-10 minutes or until you have some nice grill marks.
Turn and cook the other side for an additional 5-10 minutes depending on the size of the artichokes. remove to serving plate.
Serve immediately with Lemon Garlic Aioli and lemon wedges.
Mix all ingredients until well combined.
Refrigerate until ready to serve.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3
You can find a full index of my recipes here.
Don’t forget to follow The Life Jolie on Pinterest for more recipe inspiration!
Or if Pinterest isn’t your style, bookmark this post!
Let’s keep the conversation going- join my Facebook group!