Grilled Artichoke Recipe: How to Prepare and Grill Artichokes

An artichoke, also known as a globe artichoke, is the edible bud of a thistle, a group of flowering plants from the Asteraceae family. The artichoke plant features thick, woody stalks, silvery leaves, and flower buds that contain the artichoke veggie, which is part of hundreds of recipes worldwide.

Nutritious and rich in fiber, artichokes are a great source of vitamin C, calcium, potassium, and vitamin B.

You can pair grilled artichokes with a variety of different toppings and sauces. Try one of these pairings the next time you grill artichokes:

1. 1. Sour cream and watercress: This quick and easy topping can elevate the taste and presentation of your grilled artichokes. Add a small scoop of sour cream atop your grilled artichokes and garnish with fresh watercress, which adds a cool, peppery note to your grilled artichokes.
2. 2. Lemon aioli rosemary sauce: Pair your grilled artichokes with a refreshing lemon rosemary sauce. Simply combine fresh lemon juice, extra-virgin olive oil, rosemary, and mayo; then season to taste. Add a quarter-teaspoon of black pepper for a slight kick.
3. 3. Greek yogurt sauce: Greek yogurt sauce is an alternative to ranch dressing with the same creamy texture. To make the dipping sauce, mix garlic powder, thyme, and olive oil with a scoop of Greek yogurt.
4. 4. Sesame dipping sauce: Pairing your grilled artichokes with a sesame dipping sauce will enhance the nutty and sweet flavor of the artichokes. Whisk together sesame oil, honey, mayo, and olive oil to serve alongside your grilled artichokes.

You can serve grilled artichokes as an appetizer or side dish at your next backyard BBQ or family gathering. Before grilling the veggies, you’ll need to prep them:

1. 1. Wash and trim the artichokes. To wash the artichokes, simply rinse them under cold water. Next, trim the top of the artichokes, cutting a ½-inch off the tops.
2. 2. Remove the stems and choke. After trimming the tops, remove the stems and slice the artichokes in half lengthwise. Using a spoon, scoop out the choke—the fuzzy layer in the center of the artichoke.
3. 3. Soak the artichokes in lemon juice. Coat the artichoke halves in lemon juice to prevent them from oxidizing and turning brown. You can either submerge the veggies in a bowl of lemon water or directly drizzle lemon juice across them.