One of my favorite things about the South of France is the open-air markets. Every town has a market day at least once or twice a week. Walking through the stalls in the marché (market) and seeing fresh seafood on ice and veggies still warm from the fields is an experience that I love. On my first market visit in Lambesc, I stumbled upon irresistibly fresh purple baby artichokes and immediately pictured their beauty on the grill.
Grilled Artichokes have a complex flavor profile. They have a delightfully smoky, caramelized, and nutty flavor with a tender texture. They love to be paired with bright acids (vinegar or lemon) and are a perfect appetizer or side dish to include in a summer outdoor grilling feast. In Southern France, baby artichokes are out of season toward the end of June, but you'll be able to find them at your local market or grocery store pretty easily. Get some and I'll show you how to grill the thistles to perfection!
This recipe is:
Table of Contents
6 Reasons to love this recipe
Grilled baby artichokes are my favorite summer veggie dish. I especially love this recipe for 5 reasons:
- More flavorful than regular steamed or boiled artichokes.
- It is an easy-to-follow recipe that will become a family favorite.
- Artichokes are fun to make at home!
- It is low-carb and a completely different style of side dish.
- They are an experience to eat for the first time!
- Grilling is always fun! (check out my Grilling Guide to ace this cooking technique)
What is an artichoke?
An artichoke is an edible thistle. It looks like a weed and each plant can produce between 6-9 artichokes.
Are Grilled Artichokes Low-Carb?
Yes, basic grilled artichokes doused in olive oil and sugar-free marinades before grilling are low-carb-friendly. This recipe is low-carb as every artichoke has 4 g net carbs. Therefore, you can enjoy it as a side dish or dip it in any low-carb condiment, including butter, without worrying about a carb surge. It is a delicious addition to any low-carb diet.
Grilled Artichokes Ingredients List
You need the following ingredients for this grilled artichokes recipe:
- 4-5 baby artichokes, stray leaves trimmed
- ½ cup water
- 1 teaspoon olive oil per artichoke
- 1 teaspoon red wine vinegar per artichoke
- Kosher salt to taste
- Freshly cracked black pepper to taste
Ingredient Substitutes
Substitute some of the ingredients you don't have with these excellent options:
- Baby artichokes: Use whole fresh artichokes, but increase the cooking time significantly to soften the leaves.
- Red wine vinegar: White wine vinegar or apple cider vinegar will do.
Additional Ingredients
A few additional ingredients will take the grilled artichoke flavors over the top:
- Citrus: Lemon juice and lime juice add brightness and freshness to the grilled artichoke dish.
- Herbs: Over the years, I have learned the trick of jamming dried herbs de Provence or an Italian herb seasoning into artichoke leaves after cleaning them. The herbs soften during cooking and impart amazing flavor!
- Butter: Artichokes love butter as well as olive oil. Place the butter in the artichokes well, or melt some butter on the stovetop and dip the artichoke leaves in it.
- Mustard: This was a delightful flavor surprise to me. Mustard mixed with red wine vinegar (almost making a vinaigrette) tastes delicious on artichokes.
Note: The additional ingredients are optional and not part of the original recipe. Use them only to enhance the grilled artichokes flavors.
Cooking Tools
Grilling artichokes requires a few simple tools:
- Heavy-duty foil
- Measuring cups and spoons
- Sharp knife
- Chopping board
- Small spoon
- Medium bowl
How To Grill Artichokes Without Boiling: Complete Cooking Guide
Cooking Method
- Grilling
Preparation Steps
- Preheat the grill to medium-high heat.
- Wash the artichokes properly. Trim all stray leaves off the stem and slice the artichoke straight down the middle. Using your small spoon, dig right into the choke above the heart. Remove the fuzzy choke and scrape around in there to get everything clean.
- Place the artichokes halves on the heavy-duty foil cut-side up and season with salt, pepper, olive oil and red wine vinegar.
- Pull the edges of the foil up and add ½ cup of water. Seal the foil packet ready for grilling.
Cooking Instructions
- Place the foil packet on the hot grill for 20-25 minutes.
- Once the heart is tender, remove the artichokes from the foil and grill the outside for a bit of grill flavor and nice grill marks. Don't grill for too long, as the leaves will become tough. Flip the artichokes and grill the inside.
- Serve hot and enjoy!
Other Cooking Methods
Besides grilling, you can cook artichokes in different ways including:
- Steaming: This is the most common method. Cut the artichoke in half. Remove the choke (the fuzzy part) and place it in a steaming basket. Steam until a knife inserted into the heart pierces easily.
- Boiling: This is the simplest method. Place them whole in a pot of water and boil until a knife easily penetrates the stem end of the artichokes. Eat them by pulling off the leaves from the outside and cleaning the hairy choke when you reach it.
- Baking artichokes: Place any aromatics, butter or oil on top of the whole artichoke. Double wrap in foil and place, stem side down, on a baking sheet. Bake in the oven at 400°F ( 204°C) for at least an hour. Remove them when a knife easily penetrates their stem ends.
Step 1: Find some baby artichokes that have a nice purple and green color to them. Ensure that they don't have bug holes in the stems or outer leaves.
Step 2: Using a sturdy but small spoon, scrape out the choke from each half of the artichoke. It takes a little time and is kinda messy too. My kids love this step.
Step 3: Place the cleaned artichokes face up on the foil or a platter. Drizzle the olive oil and vinegar right down the leaves and into the cavity where the choke was. Yummy.
Step 4: Place the seasoned artichokes in the foil along with the steaming liquid. Make sure that the packet is completely sealed so the liquid doesn’t burn off. I’m also grilling some fennel here in the front- wow- so good.
Step 5: After you test to see if the heart is tender, remove the artichokes from the foil and place directly on the grill. Grill the outside first (for only a couple minutes) and then flip. Grilling brings out the natural sweetness of the artichoke.
Step 6: The end result of all the cleaning, steaming and grilling is a tender, juicy and delicious grilled artichoke. So damn good. I hope you enjoy.
💡 My Pro Tip
Preparation tips: Preparing artichokes requires some effort, and it is much easier to do it in bits.
- I like to begin with cleaning the outer leaves of the artichokes. They are tough, tiny, and inedible.
- Next, I slice all the artichokes in half and use a small spoon to remove the choke and the smaller leaves. Although it is not crucial, you can sprinkle the artichokes with lemon juice or soak them in a bowl of lemon water to prevent browning while you work on the remaining artichokes.
- Place all the artichoke halves on the foil at once, add the appropriate ingredients and get ready to grill. This seamless process makes working with artichokes a breeze and less of a chore.
⏲️ Time-Saving Tips
- Steam the artichokes a couple of days ahead. Store them in the fridge until when you are ready to grill.
How To Eat an Artichoke?
- Remove the tough outer leaves and any leaves on the stem as they don't taste good.
- Pull off the leaves one at a time. Dip them either in butter or another dipping sauce. Eat just the fleshy part by pulling it off with your teeth. Discard the remaining leaf and move on to the next.
- When you reach the fine leaves in the center, grab them with your fingers and pull them off. Be careful, as there are fine barbs at the top of each of these leaves. This will expose the inedible choke (the fuzzy center part). Use a spoon to scrape off the fuzz, which will reveal the tender heart of the artichoke.
- The artichoke heart is the most tender and flavorful part. I like to quarter it and dunk it in melted butter.
- If you have cooked a long-stemmed artichoke, the very center of the stem is also good. Use a small spoon and scoop out some of the tender insides. The artichoke stem is not as good as the heart, but it's still good to eat.
What To Serve With Grilled Artichokes
Grilled artichokes are a perfect low-carb side dish or a complete vegetarian meal. I enjoy them with my favorite condiments alongside various dishes:
- Chipotle Chicken: The tender artichokes add a nice crunch and pop of color to the fiery Southwestern flavors of this savory chicken.
- Pesto Chicken Wings: Serve the delicious and flavorful artichokes alongside pesto wings for a summer family dinner or game night with friends.
- Herb-Crusted Rack of Lamb: Combine the savory, smoky and bright flavors of the lamb with the grilled artichokes for a fancy, summer BBQ feast.
- Homemade Remoulade Sauce: Dip the tender artichokes in this flavorful sauce for extra delicious flavor and brightness.
- Sun-dried Tomato Vinaigrette: Elevate the earthy flavors with a drizzle of this delightfully tangy and aromatic vinaigrette.
Storage and Reheating Instruction
Artichokes don’t store well once cooked unless they are part of another recipe. Plain artichokes tend to get mushy and don’t reheat well.
Recipe Conclusion
Grilled Artichokes are a fabulous vegetable dish. Marinated grilled artichokes taste much better than plain boiled or steamed artichoke recipes and pair well with various keto meals. Although their preparation is a bit time-consuming, you will quickly forget all the effort when you take your first bite. They are uber-delicious! Buy enough for everyone because they go fast. I buy five for my family. Typically, I eat three halves, my seven-year-old son eats three halves, and the ladies in our family finish up the rest.
Now that you know how to grill artichokes in foil, don't be left out this artichoke season. Experiment with different additional ingredients to achieve huge flavors that suit your tastes. Use a grill basket for easier handling of the artichokes on the grill. Happy grilling!
Share your photos and thoughts on the recipe in the comments below.
More Delicious Grilled Recipes:
Other flavorful grilled recipes you may love are:
FAQs
Find artichokes that are firm when squeezed and don’t look dry. The leaves should be closed. Closed leaves indicate freshness. Do not buy artichokes with shriveled leaves, which are spongy to the touch, or have brown spots. These are past their prime. Choose smaller artichokes for more flavor.
Raw artichoke is edible but people don't enjoy it because of its tough fibrous texture and bitter taste.
AWESOME GRILLED ARTICHOKES
Ingredients
- 4-5 baby artichokes stray leaves trimmed
- ½ cup water
- 1 teaspoon olive oil per artichoke
- 1 teaspoon red wine vinegar per artichoke
- Kosher salt to taste
- Freshly cracked black pepper to taste
Instructions
Preparation Steps
- Preheat the grill to medium-high heat.
- Wash the artichokes properly. Trim all stray leaves off the stem and slice the artichoke straight down the middle. Using your small spoon, dig right into the choke above the heart. Remove the fuzzy choke and scrape around in there to get everything clean.
- Place the artichokes halves on the heavy-duty foil cut-side up and season with salt, pepper, olive oil and red wine vinegar.
- Pull the edges of the foil up and add ½ cup of water. Seal the foil packet ready for grilling.
Cooking Instructions
- Place the foil packet on the hot grill for 20-25 minutes.
- Once the heart is tender, remove the artichokes from the foil and grill the outside for a bit of grill flavor and nice grill marks. Don't grill for too long, as the leaves will become tough. Flip the artichokes and grill the inside.
- Serve hot and enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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10 Responses
These look awesome! I've never grilled artichokes before and love the step-by-step instructions.
Hi Maya:
Super easy and super flavorful.
Glad you stopped by.
Have an awesome day in the kitchen and happy eating!
Scott
I've been grilling all my life and have never grilled artichokes before. I wrapped mine in foil first which really softened them up nicely. Good starter recipe.
Hey Robert:
Thank you for your appreciation.
Have an excellent day in the kitchen (or at the grill!)
Scott