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    Home > Blog > Seasonal > Grilled Artichokes

    Grilled Artichokes

    by Teri Lyn Fisher · Published: Jul 18, 2013 · Modified: Aug 11, 2020

    Jump to Recipe
    Grilled Artichokes on a platter with melted butter and aioli.
    A close up of fresh raw artichokes.
    An artichoke cut in half and cleaned with a spoon, knife and scissors.

    Artichokes are kind of intimidating if you don’t know how to clean them. So we have made this quick little video for you guys so you can see how easy it is, and then make them all the time!

    YouTube video

    Ok! Now that you know how to properly clean and artichoke you can make this simple Grilled Artichoke recipe. We paired ours with clarified butter (obvious and delicious choice), and garlic aioli. Delicious.

    Aren’t those gorgeous? I love the whole process of eating artichokes. From popping your piece off the stem, to frivolously dipping it into you aioli. I love the way the meat feels on my teeth as I scape it off. If you’re lucky, you get a piece with a bit of charr to it. I love the subtle hints of the spices we used. It really makes the artichoke sing against the sting of the aioli. Enjoy!
    ♥ Teri

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    Baked Spinach and Artichoke Mac and Cheese
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    Spinach and Artichoke Stuffed Beignets
    A recipe for a creamy Artichoke and Roasted Garlic Dip.
    Artichoke Dip
    Click here for more Vegetable Recipes you might like
    A close up of grilled artichokes with clarified butter and roasted garlic aoli.

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    A close up of grilled artichokes with orange and lemon wedges and aloe on the side.

    Grilled Artichokes

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 30 minutes mins
    Cook Time: 50 minutes mins
    Servings: 4

      INGREDIENTS  

    • 4 cleaned globe artichokes
    • 2 quarts vegetable stock
    • 1 (750) bottle dry white wine
    • 2 lemons, juiced
    • 1 orange, juiced
    • 5 sprigs thyme
    • 2 sprigs oregano
    • 5 black peppercorns
    • 3 juniper berries
    • 2 cloves garlic, lightly crushed
    • ¼ cup extra virgin olive oil

    roasted garlic aioli

    • 1 egg
    • ½ juice of lemon
    • 2 teaspoons Dijon mustard
    • ¾ cup salad oil vegetable oil is fine
    • 2 heads roasted garlic, removed from husk
    • salt and pepper to taste

    clarified butter

    • 1 cup (2 sticks) salted butter, cut into small cubes

      INSTRUCTIONS  

    • Place artichokes into a large pot and add remaining ingredients, except olive oil. Stir and bring mixture to a boil. Once boiling, reduce heat to medium-low and simmer for 30 to 40 minutes or until artichoke hearts, in each half, are fork tender.
    • Remove artichokes from liquid and brush with oil. Season with salt and pepper.
    • Place halves on grill, cut side down, and grill for 3 to 4 minutes. Flip and continue to grill for 2 minutes. Remove from grill and serve with aioli and butter.
    • For aioli: Place egg, lemon juice and mustard in a blender and pulse until smooth. With the motor running begin adding oil, in tiny, slow drips, waiting for the mixture to emulsify before adding more. Continue until all oil has been use and mixture is thick. Add roasted garlic and pulse until desired consistency has been achieved. Season with salt and pepper.
    • For clarified butter: Place butter in a pot and melt over medium-low heat Once fully melted the milk solids should sink. Skim foam off top and ladle clear butter into a serving container. You can also strain mixture through a coffee filter, but should press the mixture through, as you’ll press the solids through, leaving you with cloudy butter.
    Calories: 1209kcal Carbohydrates: 39g Protein: 8g Fat: 103g Saturated Fat: 35g Cholesterol: 163mg Sodium: 2476mg Potassium: 825mg Fiber: 10g Sugar: 12g Vitamin A: 2635IU Vitamin C: 69mg Calcium: 153mg Iron: 3mg

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    July 18, 2013 / 27 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Salmon Rillettes
    Next Post: Grilled Peach and Burrata Crostini Next Post >

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    July 18, 2013 / 27 Comments

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    1. Antonio Outón

      July 19, 2013 at 9:23 am

      Very, very nice web page re-desing! truly congrats!

      Bests!

      Reply
    2. Bev @ Bev Cooks

      July 19, 2013 at 8:42 am

      LOVE the re-design! Fabulous, fabulous!
      And I’ll take 13 trillion chokes, man.

      Reply
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