Grilled Marinated Artichokes

I don't know how I have gone so long without posting my favorite recipe of all time...GRILLED ARTICHOKES!!! If you know me at all than you know I LOVE artichokes. When I was in high school my family and I would go to Claim Jumper's and they had this delicious artichoke recipe. My mom adapted it and I have since made it a regular part of our Spring/Summer dining ritual. Artichokes always require a little more effort, and even more so with this recipe, but I promise you that you will be rewarded with a sweet, smoky and amazing artichoke!

First, gather all your ingredients, and then forget some of them to photograph (don't judge me, I always do this).

Begin by trimming up the artichokes of outer leaves and thorns and immediately using half a lemon rub all over to prevent browning.

I forgot to take a shot of some steaming action, but steam the artichokes till tender. Once cool, you can handle them to cut out the choke, being careful to not cut out the meaty heart.

Prepare a marinade of olive oil, balsamic and chopped herbs and brush all over and in halved artichokes.

Grill artichokes both sides until you get some nice grill marks and artichokes are lightly browned.

Grilled Marinated Artichokes

serves 4


4 large artichokes

1/2 lemon

2 tablespoons chopped herbs (I used basil, thyme, and some chives for garnish)

11/2 tablespoons balsamic vinegar

2 tablespoons olive oil

salt and pepper

-Your favorite dipping sauce-

Start by filling a large pot with a couple inches of water and place a steamer basket in the pot. Bring to a boil. Meanwhile, remove tough outer leaves of artichokes and snip off thorns and cut top crown of thorns. Rub artichokes with lemon to keep from browning. Place artichokes in steamer basket and reduce heat to a simmer. Cover pot and simmer until artichokes are tender when pierced with a knife, but not falling apart, about 20-25 minutes. Remove artichokes and allow to cool enough to handle.

Meanwhile, in a smal bowl combine balsamic, herbs, olive oil and salt and pepper to taste. Gently cut artichokes in half and cut out choke, being careful not to remove tender inner leaves or heart. Brush artichokes with marinade. 

Grill artichokes ove a hot grill on one side until you have nice grill marks and golden color, flip and do the same. Remove and serve with your favorite dipping sauce (we enjoy them with garlic mayo).