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Grilled Garlic Artichokes

Grilled Garlic Artichokes

  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
rosiella

rosiella

No more dipping artichokes in mayo! These artichokes are grilled with a lemon garlic basting and dipping sauce. This is the best way to eat artichokes... healthy too!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 40.7 g
  • 63%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 659 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
  2. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
  3. Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
  4. Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.
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Reviews

BB
346

BB

11/20/2007

Great recipe!!! I went to Houston's last week and got a rough recipe from the bartender that was essentially the same – she didn’t know any measurements, but the ingredients were consistent with the recipe listed on this website. According to her, they boil the artichokes for 20 minutes and then refrigerate them for 1 hour before grilling. I just tried the recipe at home (incorporating these instructions) and they came out great. Because I am limited to an oven, I broiled the artichokes on high, as closely to the burners as possible (without touching of course), for approximately 20 minutes. This gave them the nice charred look and flavor on the outside. Hope this helps those without access to a grill.

Aimee Bergquist
172

Aimee Bergquist

12/31/2007

Really good, and very simple! I boiled the artichoke halves the day before, drained them thoroughly on paper towels, and refrigerated them before scooping out the chokes with a spoon (don't forget this important step) and grilling them the next day. Get them good and charred for the best flavor! The marinade/dipping sauce is great! I also made a garlic aioli for dipping that complemented the artichokes nicely.

CookinBug
146

CookinBug

8/18/2009

Very good! I do think it's odd that the instructions don't mention to remove the choke, some cooks might not know that they should do that. Anyway, next time I think I would boil the artichokes for longer and only grill long enough to put a little char on them. Great flavor though. Thanks! :)

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