Truly one of the best things in the world are Grilled Artichokes! Here they are served up with a Basil Aioli (vegan adaptable) and simple herb oil – a delicious way to serve artichokes!
If you are an artichoke fan, you will fall in love with Grilled Artichokes. Seriously, grilled artichokes are one of my favorite things to eat on the entire planet. They are that good, especially when artichokes are fresh, plump and in season. Grilling the artichoke gives them such a beautiful smoky earthy flavor that complements them so well, truly elevating them to the next level. And once you try them grilled, it will be hard to go back.
Keep in mind that you still need to steam the artichokes to get them tender before placing them on the grill to finish. The nice part is you could steam them ahead, especially for larger groups (like we did when catering), refrigerate, then grill them up before serving. Adding some mild wood chips to the grill, adding a hint of smoke, really elevates as well.
When you hold the artichoke in your hand, the first thing you’ll notice is their prickly leaves, brilliantly designed to keep predators out. They can be sharp, injurious even, if not handled with care. Still, you can not help but see how beautiful they are, thorns and all, with their perfect symmetry and silvery hues of greens and purples. Their leaves curl tightly inward, holding something precious inside. What is so vulnerable, I wonder, that must need such safeguarding, such armor? At the center of the choke, lies the heart, its true essence. Tucked away and concealed from the outside world, the heart remains hidden and eludes many.
Are we not so different from the artichoke? What prickles and thorns we grow, to shelter and shield our most true and tender places. Our defenses, beautifully crafted in times of need, have preserved us. They have kept us safe. And to this, we must give our thanks. But what, I wonder, do we give up in return for this safety?
After the artichokes are steamed until tender, let them cool, for easier handling. With a very sharp knife, cut in half and scoop out the small inner fibers with a spoon.
Grilled them halved or cut into quarters if you like, then brush with olive oil – or try this using this herb oil!
Grill the artichokes, open-side down, on a preheated grill set at medium, for 6-8 minutes or until grill marks appear.
If adding wood chips for extra smoky (which I recommend) cover the grill to let the artichokes infuse.
I am reminded by the artichoke that inside all of us lies something tender and vulnerable regardless of our sometimes opposite exterior. Perhaps the more prickly the person there lies the tenderest of hearts, most needing of our compassion. This is difficult to muster when we feel personally injured by their thorns. But it’s not personal. Like the artichoke, these defenses were created for a very valid reason, which most likely has absolutely nothing to do with us.
But what sinks in most of all as I hold this choke in my hand, is, that I must forgive myself daily, for my own prickly and imperfect ways. This simple act frees me from the tyranny of self-judgment, which only helps to keep me closed up tight. Respectfully acknowledging each protective layer I have creatively crafted, for “survival” in a loving, nonjudgemental way, slowly and gently allows me to shed what is no longer needed.
Hope you like the recipe for the Grilled Artichokes, let me know your thoughts in the comments below.
xoxo
Grilled Artichokes Recipe
- Prep Time: 20
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 1x
- Category: vegetables, grilled,
- Method: grilled
- Cuisine: American
- Diet: Vegan
Description
Grilled artichokes are easy and incredibly delicious! Skip the butter and aioli and serve them up Italian style with Italian Salsa Verde. A tasty vegan side dish that presents beautifully!
Ingredients
- 2 large artichokes
- optional: 2 garlic cloves, bay leafs (or thyme or sage leaves) and lemon slices
Italian Salsa Verde
Instructions
- Place a large pot on the stove with just enough water to just come up to a steamer basket placed inside. To the water add the optional lemon slices, garlic cloves and bay leaves. Bring to a simmer.
- Prep the artichokes: With a sharp knife, trim off the sharp tips and remove any small, tough outer leaves. Trim the stems. Using a spoon, scoop out the thin hairs nearest the heart.
- Place the artichokes in the steamer basket, cut sides down, layering if necessary. Bring the water to a boil, cover and simmer on low heat for 25-45 minutes, depending on size. Steam until just tender. To test, just pull off a leaf; it should pull off with a gentle tug. Let cool. (At this point, you could refrigerate for up to 3 days before grilling.)
- While the artichokes are steaming, make the salsa verde. Place everything in a small bowl and mix well.
- Preheat the grill to medium, and grease the grates well.
- Lightly brush the artichokes with olive oil and sprinkle with salt and pepper. Place the artichokes open-side down on the grates, cover, and grill until good grill marks appear and they are heated through. Flip and grill 2 minutes, before placing on a platter, open side up.
- Spoon the salsa verde over the artichokes and nestle some into the heart heart area- you wont need all. Serve the artichokes with the remaining salsa verde on the side with slices of lemon or lemon wedges.
Notes
The artichokes can be steamed up to 3 days ahead and refrigerated before grilling. Leftovers will keep up to 3 days in the refrigerator in an airtight container. Reheat in a 350 F oven.
Salsa Verde Aioli: If you are craving richness, you can mix some of the leftover Italian salsa verde into mayo or vegan mayo and create a herby aioli to dip the leaves in. This is a super tasty dipping sauce!
Nutrition
- Serving Size: ½ a large artichoke
- Calories: 160
- Sugar: 0.8 g
- Sodium: 240.4 mg
- Fat: 14.4 g
- Saturated Fat: 2.1 g
- Carbohydrates: 8.7 g
- Fiber: 4 g
- Protein: 2.3 g
- Cholesterol: 0 mg
Fantastic preparation, even though I messed it up. I used baby artichokes, which I expected to steam quickly, but I forgot to check them soon enough. Twenty minutes was too long and my artichokes were very overcooked! Still, the flavor was great and we ate them all despite my mistake. Can’t wait to try again while artichokes are in season.
Hello Sylvia,
Just came across your blog now! I have gone through at least 200 of your recipes this morning and I LOVE what I am seeing! I am a pretty good cook (my friends think I should have been a chef) and always cook healthy food (originally born in Istanbul to Armenian parents) and I see that your recipes are exactly what I want. I have not tried any of them yet, but I will let you know how they turn out once I do. I am really excited. Great job!
thanks!
I steamed the artichokes a couple days before in my instant pot, then refrigerated. Grilled them up last night and they were easy and tasted incredible- used apple wood chips.
Excellent! I will never have artichokes any other way now. The Herb Oil is brilliant and we just skipped the aioli and served with more herb oil. Delicious!
We made these last night and my husband declared them the best thing he’s ever eaten. Seriously good. We added wood chips to the grill ( in a foil packet with holes poked in it) and the smoke flavor truly elevated.
I love this blog!!! I understand the defense mech of the choke… keep on eating me; u worked so hard to get to me enjoy w/everything! Love this dish as well… thanx 4 the inspiration, awesome read!-Mel
Thanks Mel
Thank you for reading… and thank you for your kind words.
I’ve always wanted to make grilled artichoke with aioli but have been intimidated! I need to get up the courage to make this over the summer!
It’s really very easy. Give it a try!
Ah, artichokes are so pretty. When they start appearing around the farmer’s market, I know it’s spring. Thanks for a lovely idea of how to serve them. I can’t wait!
Thank you and be sure to let me know how they turn out!
Oh, I can think of nothing I’d like to eat more right now than these artichokes. Amazing dish.
Thanks! They are really quite easy, so go for it!
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