Grilled Garlic Artichokes has to be my favorite way to enjoy artichokes hands down. Plus it is much more lower in fat, than dipping in a heavy mayonnaise or melted butter. I love eating artichokes, so I was excited to discover a healthier way to flavor them without a mayonnaise-based dip or clarified butter.
These artichokes are brushed with blend of olive oil, lemon juice, crushed garlic, salt and pepper. So simple and so much healthier. I have never left most of the stem on before. I was happy to discover the stems contained more of the best part of the artichoke heart. Every time I make these grilled garlic artichokes for our dinner, my husband and I do a happy food dance!
This is a copy-cat recipe from Houston’s Steakhouse for their grilled garlic artichokes on their menu.
Learn about the History and Legends of Artichokes and check out How to purchase, store, prepare, cook, and eat artichokes (with photos), and more of great Artichoke Recipes.
Grilled Garlic Artichokes Recipe:
Grilled Garlic Artichoke Recipe
2 large globe artichokes
3/4 cup extra-virgin olive oil*
4 cloves garlic, finely chopped or crushed
1 lemon, cut in quarters
Salt and freshly-ground black pepper to taste
* Grapeseed oil, or any oil of your choice, may also be substituted.
Preheat barbeque grill for a medium-high heat or set smoker grill to 375 degrees F.
Bring a large pot of water to a boil and squeeze 1 lemon wedge into the water to prevent artichokes from browning.
Wash artichokes under cold, running water. Pull off lower petals. With a sharp pair of kitchen scissors, cut the pointy tips off of the leaves (approximately 1/2 inch) to remove the thorns (you can work in a somewhat circular direction). The stem may left in place, just trim a little off the bottom. NOTE: Many people eat the stem as it is similar in texture to the heart.
Cut the artichokes in half, starting from the base and cutting upwards. Cutting in this manner helps keep the “choke” from pulling into the rest of the artichoke. Fill a large bowl with cold water. Squeeze the juice from 1 lemon wedge into the water. Place the artichoke halves into the bowl of lemon water to prevent them from turning brown while waiting for boiling water to be ready.
Add the artichoke halves to the boiling water and cook for approximately 15 minutes; remove from water and drain. Lay each artichoke half on its side so you can remove the spiny bits of the immature inner leaves and scrape the “choke” away from the heart.
Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
Brush the artichokes with a coating of the olive oil/garlic mixture and place them on the preheated grill. Grill the artichokes approximately 5 to 10 minutes, basting with olive oil/garlic mixture and turning frequently, until the tips are just a little charred. Remove from the grill.
Serve immediately with the remaining olive oil/garlic mixture.
NOTE: It is always a good idea to have extra plates or bowls for your guests to dispose of the “scraped” down leaves they have already eaten, and also a finger bowl to keep their fingers clean.
Serves 4 (recipe can be easily doubled).