Grilled Artichoke Recipe

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Given the warm weather, we decided to grill as much as possible so we’ve been finishing off the ‘chokes on the grill. It lends a nice crispy texture to the edges (think potato chip!) and a smoky flavor that you just can’t get out of a pot of boiling water. While the earth in my neck of the woods back east still snores through its winter slumber, agriculture is full-on here.

With a brush, coat exposed area of artichokes with grapeseed oil, or any oil with a high smoke point. Sprinkle with salt and pepper. Place artichokes, exposed side down and leaf side up, onto the grill over medium heat. Cook for about 8 minutes, or until you have nice grill marks.

Jeff Mahin’s Grilled Artichokes – Home & Family

Grilled Artichoke 🔗

If you’re making Grilled Artichokes, you have to try this recipe from Delish.com with a creamy yogurt sauce and crunchy spiced pistachio topping.

Prep: 10min

Total: 1h10min

Ingredients:

  • 4 large artichokes
  • 1 lemon
  • Kosher salt
  • 1/3 c. extra-virgin olive oil
  • 3 cloves garlic, thinly sliced
  • Freshly ground black pepper
  • 1 c. raw pistachios
  • 1/4 tsp. kosher salt
  • 2 tbsp. extra-virgin olive oil
  • 3/4 c. plain Greek yogurt
  • 1 tsp. lemon juice 
  • 1/2 tsp. ground coriander
  • 1 tbsp. sesame seeds
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/2 c. finely chopped roasted pistachios
  • Lemon wedges, for serving
  • Garlic chips, for garnish

Instruction:

  1. Clean the artichokes: Fill a large stockpot mostly with water and squeeze in juice of 1 lemon and drop in spent lemon halves. Using kitchen shears, trim off spiny tips of artichoke leaves, periodically dipping cut areas into the lemon water to prevent oxidation. Use a chef’s knife to cut away the top inch of the artichoke and the fibrous bottom ½” of its stem. Peel off tough outer leaves near the stem and use a paring knife or peeler to remove the fibrous skin on the remaining stem. Cut artichoke in half lengthwise and remove furry choke center with a spoon. Remove all purple inner leaves. Rinse under cold water, cleaning out the area surrounding the choke and between the outer leaves. Place cleaned artichokes into lemon water and clean remaining artichokes. 
  2. Place large pot containing artichokes over medium-high heat, add in a small handful kosher salt, and bring to a boil. Lower heat to medium and cook, covered, until stems are knife-tender, about 15 minutes. Drain and cool.
  3. Meanwhile, in a small saucepan over medium-low heat, heat oil and garlic until garlic turns lightly golden. Remove from heat immediately and sprinkle salt on garlic chips. Set aside.
  4. Make the yogurt sauce: In a food processor, process pistachios with salt until very finely ground, then drizzle in oil until smooth paste forms. Transfer to a medium bowl and fold in yogurt and lemon juice.
  5. Make the pistachio topping: In a small skillet over medium heat, toast coriander, sesame, salt, and pepper until fragrant and lightly golden, about 1 minute. Transfer to a small bowl and mix in pistachios, salt, and pepper.
  6. Preheat grill to medium heat. Brush artichokes with garlic oil all over and lightly season with salt and pepper. Place cut-side down on grill and cook until lightly charred on one side, 5 to 7 minutes. Flip and continue to cook until charred on second side, 5 minutes more.
  7. Serve artichokes with a squeeze of lemon, a dollop of yogurt sauce, and a sprinkle of pistachio topping and crushed garlic chips.

FAQ

How do you eat artichoke grilled?

What to do:Pour enough water into a large pot to cover the artichokes; salt the water; bring to a boil; add the artichokes in a single layer; reduce heat to a simmer; cover the pot; and cook for 20 to 35 minutes; drain the artichokes.

What goes well with grilled artichokes?

The sweet and slightly wild flavor of lamb well lends itself to a marriage with artichoke hearts…. With aromatic herbs like thyme, parsley, basil, and Roman mint…. With all types of dairy products…. With mushrooms…. With its ideal companions, garlic, onion, and shallot, ingredients with sulphurous notes.

What is the healthiest way to cook an artichoke?

Place the artichokes stem-end-up in a steamer basket over 2 inches of water in a large, deep pot. 2. Bring the water to a boil over high heat. 3. Cover and steam for 25 to 30 minutes for medium artichokes, or 40 to 45 minutes for jumbo artichokes, or until the stem and base are tender when pierced with a sharp knife.

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