Garlicky Lemony Grilled Artichokes

Grilling season is about to kick into high gear and I am SUPER EXCITED!!! Actually here in San Diego it’s a toasty 91 with hot Santa Ana winds whipping fiercely westward across the county. I hate this weather and honestly the last thing I want to do when it’s this hot is cook. But a girl’s gotta eat, and I’ve got this party to go to, and I’ve got these two gigantor artichokes that won’t wait forever, so I decided to ease my way into grilling season with one of my favorite recipes. It requires minimal time on the stovetop and just 10 minutes on the grill. If you’ve never grilled artichokes then I must stress the importance of trying this at least once.

Baby artichokes are adorable
This is a baby artichoke – isn’t it adorable?

The first time I grilled artichokes, we had a friend visiting from out of town and I wanted to cook something from the garden. One artichoke plant had just burst into production mode so I harvested five fist-sized chokes. Determined to grill them, I found some ideas online and grilled the whole bunch. I was immediately smitten. The smoky flavor and crispy edges were a revelation.

grilled artichokes
I grew these!

Grilling made more of the leaf and even the stem edible. Even my husband, who doesn’t like fussing with food (crab legs? forget it), loves these because you can immediately tear off all the leaves and dive right into the heart. As a bonus, the marinade is healthy! Those five little chokes were so good we cleaned the plate, then cleaned off the rest of the plant and grilled every stinkin’ artichoke in the garden.

Sadly, my artichoke plants didn’t survive a vicious gopher attack last year so I had to go to the store and buy artichokes (this pains me, but it’s worth it). The good news is, stores are full of artichokes right now and they are HUGE. So get yourself some chokes and do this:

grilledchokeprep
Recipe:
2 – 4 Artichokes
1/2 – 1 Lemon (and zest if possible)
3 Garlic Cloves, minced
4 – 6 Tbsp. Olive Oil
1 – 2 Tsp. Sea Salt

Heat water in a lidded pot or steamer that will fit your chokes. Slice off top of choke with a sharp chef’s knife. Use kitchen shears to trim the sharp points of leaves. Trim the stem leaving two inches – it’s edible once cooked. Steam artichokes until cooked through (15 to 35 minutes depending on size). You can test doneness by sticking a skewer through the stem end. It will slide in easily once the heart is cooked.

removethechoke
Remove chokes from pot and allow to cool for 10 minutes. While chokes cool, whip up a marinade with remaining ingredients (olive oil, lemon juice and zest, minced garlic, sea salt).

Slice chokes in half and scoop out the thistle and most of the thin, purple-tinged leaves. Brush marinade all over choke halves. Grill on high 5-10 minutes. Turn the chokes every few minutes until they are lightly charred all around. Brush on marinade as you turn the chokes, making an effort to squeeze it into the spaces between the leaves.
Prop them up against each other to allow more surface area to get a good char.

And that’s it! Serve up the chokes hot or cold as a side dish or appetizer. You can pull the leaves off and eat the meat or dive right into the heart. I tend to suck on the garlicky charred edges, but I have poor table manners so you can decide how far to go with that. The marinade makes a great dipping sauce, just add more olive oil, salt and lemon and you’re set. They store well too, so save one to eat cold for lunch if you can!

grilled artichokes
Happy Friday everyone! I’m off to tend my garden, which is withering in this scorching heat. I definitely don’t want my 10 new artichoke plants to die before I can enjoy all their yummy goodness!

~~~~~~~~~~~~ END POST ~~~~~~~~~~~~~

Advertisements

29 Comments Add yours

  1. Nancy says:

    Gorgeous artichokes! Such a perfect way to prepare that homegrown goodness! 🙂

    Like

    1. Sheri Fox says:

      It is. I eat them like this all summer and fall!

      Like

  2. Where, where’s the baby artichoke? I can’t see it! Planted artichoke many times, btw. Never got a single choke! What a choke! 🙂

    Like

    1. Sheri Fox says:

      It’s that tiny little purple guy! Just a little smaller than my fingertip 🙂 That is a bummer yours never grew. They’re so pretty. I myself have grown dozens of chokes… and killed at least 6 plants in the process. Finicky buggers!

      Like

  3. Btw, Sheri, your Fiesta Friday badge gives an error message when clicked. You might want to link it to one of your FF posts or FF guidelines page on my blog. Not trying to get views, just that I read that SEO doesn’t like it when a blog gets that error message. Don’t ask me why, I just read it somewhere.

    Like

    1. Sheri Fox says:

      I’ll check that, thanks!

      Like

  4. Artichokes are some of my favorite treats of all time! Hoping I can find some on sale so I can make this!

    Like

    1. Sheri Fox says:

      I hope you do! These were just $1.99 each, I couldn’t believe it. They’re the size of my head! Good luck, I hope you find some good ones 🙂

      Like

  5. I have never grilled artichokes before. I’ll have to try these this weekend. Aren’t the artichokes lovely right now! I love them. Great post.

    Like

    1. Sheri Fox says:

      Thank you, and yes, they are gorgeous! I hope you try these and fall in love as I did. btw, I was just drooling over the torta pasqualina on your blog. I wish someone would bring me one right now 😉 yum.

      Like

  6. saucygander says:

    Your grilled artichokes look fabulous, Sheri, I’d have trouble stopping eating them! 🙂 And it’s so exciting that you are growing your own, so can have them fresh from the garden! Thanks for bringing this delicious dish to Fiesta Friday!! 😀

    Like

  7. Hilda says:

    I’m another one who has never tried grilling them. If it makes them easier to eat, that’s a real bonus since I also cook for one of those who doesn’t want to have to work for his food. Thanks. I’ll give it a try for sure.

    Like

    1. Sheri Fox says:

      Yes, it really makes a difference! And more meat makes the little effort worthwhile. I hope you both enjoy these!

      Like

  8. I love artichokes & the lemon & garlic flavors I am sure make these grilled ones out of this world!! Thanks for the recipe 🙂

    Like

    1. Sheri Fox says:

      Happy to share!

      Like

  9. I love artichokes, but we’ve never managed to grow them. You’ve inspired me to maybe ask the family gardener if he’ll maybe have another try next summer. It’ll give me something to look forwards to through the frosts.

    Like

    1. Sheri Fox says:

      Happy I’ve inspired you to try again! Some varieties do better in the cold, like Green Globe. And if it’s not too cold you can heavily mulch thru the winter and they’ll grow back as perennials. They’re a little finicky, but worth a try just for the thistle blooms. 🙂

      Like

      1. I’m not sure what too cold is. It doesn’t snow here very often, but we do get heavy frosts. It feels too cold for me.

        Like

        1. Sheri Fox says:

          Lol! I don’t know either. I know they need a cool spring to produce buds so unless you’re buried in a foot of snow they could do really well.

          Like

  10. Okay. Thanks. I even saw both your replies. Time to get out our local gardening guide and start planning. Our springs are definitely cold.

    Like

  11. chefjulianna says:

    Oh yum! I have never grilled an artichoke before, but you make it look so easy that I am going to try it for sure! I’m with you about cooking in the hot weather – I don’t like it either! I will make these once it warms up enough here in the Pacific Northwest! 😀

    Like

    1. Sheri Fox says:

      Is that where you are? I have dreams of living in the PNW… but it’s so hard to give up San Diego weather. It really is sunny and 72 most of the year. I hope you get a chance to try these chokes. They must make their way up north by summer?

      Like

      1. chefjulianna says:

        Oh I am so envious of those temperatures! Actually, I have seen some lovely California artichokes lately too!

        Like

        1. Sheri Fox says:

          I hope the weather allows some grilling soon, though these can be done in a grill pan too! 🙂

          Like

  12. Absolutely love artichokes, but the only ones available where I now live are in a jar! Nice, though. And good with pasta. So I’m going to nick your idea of using lemon, as I’ve never tried that.

    Like

    1. Sheri Fox says:

      So… UK? Rarely hear the word “nick” out this way 😉 I use the unmarinated hearts in cans too. I add them to add kinds of dishes and they’re so good sauteed in butter! I bet they can be grilled too, maybe on a skewer? Happy to know you – I saw quite a few delicious recipes on your blog. Think I’ll try spinach and potato pakora first ~

      Like

      1. I must add a note to the recipe suggesting blanching potatoes if not using normal, white ones. As anything else can be too firm. Apart from that these were good. Next time I think I’ll try to sub the spinach, as I’m sure there are wonderful combinations out there.

        Like

        1. Sheri Fox says:

          I’ll keep that in mind. I like to use Yukon golds, which are pretty buttery and soft. I bet it would be good with kale or beet greens or any type of green really. The flavors sound delicious.

          Like

Please join the conversation!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s