Artichokes used to really intimidate me. They look more like medieval armor than a vegetable, and the first time I tried to cook one, I didn’t realize you had to remove the “choke” (the fuzzy center part). Let’s just say it wasn’t a pleasant eating experience. However, once you learn the anatomy, they are actually very forgiving to cook.
The trick I’ve settled on is a two-step process: boil first, then grill. If you try to throw raw artichokes straight on the BBQ, the outside burns long before the inside is edible. Boiling them gets them tender, and the grill just adds that nice smokiness at the end. It’s a bit messy to eat—you scrape the leaves with your teeth and get oil on your fingers—but that’s part of the fun. I usually serve these as a starter when we have friends over because they force you to slow down and chat while you eat.
Ingredients
- 2 large globe artichokes (look for tight leaves)
- 2 lemons (one for the boiling water, one for the sauce)
- 1/4 cup extra virgin olive oil
- 2 garlic cloves, finely minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the water: Fill a large pot with enough water to submerge the artichokes. Squeeze one lemon into the water and toss the halves in. This prevents the cut artichokes from oxidizing and turning brown while you work. Bring it to a boil.
- Trim the artichokes: Cut off the stem so the artichoke can sit flat. Slice about an inch off the pointy top. Using kitchen scissors, snip the sharp thorns off the tips of the remaining outer leaves.
- Remove the choke: Cut the artichoke in half vertically. In the center, you will see purple leaves and a fuzzy patch. Use a spoon to scrape all of that out until you hit the firm heart. Drop the cleaned halves into the boiling water.
- Boil: Cook for 15 to 20 minutes. Test doneness by piercing the heart with a paring knife—it should go in with little resistance. Drain them and let them dry on a towel for a few minutes.
- Make the baste: In a small bowl, mix the olive oil, minced garlic, salt, pepper, and the juice of the second lemon.
- Grill: Preheat your grill to medium-high. Brush the artichokes all over with the oil mixture. Place them cut-side down on the grates. Grill for 3 to 5 minutes until you see good char marks. Flip and grill for another 2 minutes. Brush with any remaining sauce before serving.
Why You’ll Love This Recipe
- Texture: The boiling ensures the heart is creamy and soft, while the grill makes the leaf edges crispy.
- Simplicity: You don’t need a heavy sauce; the lemon and garlic enhance the natural earthy flavor without masking it.
- Presentation: They look impressive on a platter but are actually quite cheap to make if artichokes are in season.
Chef’s Tips for Perfection
- Don’t Over-Boil: If you boil them until they are mushy, they will fall apart when you try to flip them on the grill. They should still have a little structure.
- The Spoon Trick: When scooping out the choke, don’t be shy. Dig into it. If you leave bits of the fuzz behind, it scratches your throat when you eat the heart.
- Garlic Warning: Minced garlic burns fast on a hot grill. I usually brush the garlic-heavy bits on right at the very end or after flipping to prevent it from turning bitter.
Storage and Reheating
Grilled artichokes are definitely best eaten immediately while warm. If you have leftovers, store them in the fridge for up to 2 days. To reheat, I suggest wrapping them in foil and putting them in a 350°F oven for 10 minutes. The microwave tends to make them rubbery.
Nutritional Notes
Artichokes themselves are very low in calories and high in fiber. The bulk of the calories here comes from the olive oil. You can reduce the oil if you want, but the fat is necessary to carry the flavor and keep the leaves from drying out on the grates.
