Grilling Artichokes

Of all the vegetables we have tried over the last several months, artichokes were not top on my list.  It’s not that I don’t like them, I really do, but they intimidated me.I mean most people use these as kitchen decorations!

Sucking it up last week, I decided to try preparing artichokes for our supper, after finding some on sale at Whole Foods.  Our menu for the evening was grilled beef shoulder tender, thinly sliced and served over hearty salad greens.  I thought the artichokes would be a perfect accompaniment.

2 fresh artichokes, sliced in half
2 cups water
1/2 tsp. sea salt
1/4 cup apple cider vinegar
1 1/2 tablespoons olive oil
black pepper
1 clove garlic minced

To prepare the artichokes, cut off the stem, then slice in half.  In a large pan on the stove (large enough that the artichokes will not be stacked on each other), bring the water and salt to a steady simmer, and place your cut artichokes in the pan.  Cover with a lid, reduce heat to medium and steam about 15 minutes.

Artichokes are extremely tough so this helps tenderize them before grilling, even if you re only sting the heart (which is my preferred choice)

After steaming, remove from the stovetop (checking to see that they are indeed tender…. if not, put them back on about 5-10 more minutes).

Mix together the cider vinegar, olive oil, black pepper, and garlic, and brush the top and bottom of the artichokes.

Place the artichokes in a grill basket.

Preheat your grill to 400 degrees.  Place you basket on the grill (alongside your protein as well) and let cook about 5 minutes before turning them over.

Baster with the vinegar mixture as the artichokes cook.

I cooked ours about a total of 20 mints on the grill, but cook them until the heart is super tender and is easy to remove from the artichoke itself.

Scoop out the heart of the artichoke and serve atop you salad, or just as a dinner side.  The vinaigrette mixture is a really flavorful touch.

For the beef on my salad, I marinated it in the zesty Dijon marinade that I shared last week.

It is just soo good on top of a salad.

You can use a dressing of your choice, but I do like a good vinaigrette dressing with this.

I’ll be honest with you, preparing artichokes is a challenge and a little time consuming, but the final result (after a failure or possibly two…..) was really yummy!
I think artichokes are just beautiful, and after cooking with them, I now know that they are far more fabulous than just a decoration in the kitchen!

I’m linking up this week with On the Menu Monday, Foodie Friday, and Simply Living & Eating’s Foodie Friday.


6 thoughts on “Grilling Artichokes

  1. Yes, I have been eating artichokes since I was a child. Love them steamed, stuffed, any way really. Your meal looks so delicious and your styling is perfect. Gorgeous photos, Jen. xo


  2. I have only fixed artichokes once and that was the recipe where you scrap the leaves through your teeth. LOL. This one sounds pretty easy and fun to try. I saw Audley planting the roses. Looks like you all have that lovely red dirt like we do. I have such a hard time getting my husband to plant anything with the crummy dirt we have. I am anxious to see how our lilac we planted last Spring does this year. I have visions of it loaded with fragrant lilac flowers. One can only hope. 🙂 xoxoxoxo


  3. We absolutely adore artichokes! They are soooooo good if prepared properly. I usually just boil them for about 1 hour and serve with a lemony garlic sauce. A local restaurant serves grilled ones like yours and I have been wanting to try that method, theirs are so good I get them every time! Your tips on halving and steaming make sense so I want to give it a try! I hope you'll keep eating them! If you want a yummy easy sauce just visit me! Thanks so much!


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