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READY IN 35 mins

Grilled Garlic Artichokes

Read Reviews (159)

"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!" — rosiella

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Types of Cooking Oil

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Types of Salt

Freshly Ground vs. Pre-Ground Pepper

Original recipe makes 4 servings Change Servings

2 large artichokes
1 lemon, quartered
3/4 cup olive oil

4 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper

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Directions

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.
Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
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.
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.

Kitchen-Friendly View

PREP 5 mins
COOK 30 mins
READY IN 35 mins

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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.

—BB

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Most Helpful Critical Review

Mar 28, 2011

Gets three stars because it did not say to take out the "choke," the flavor was not enough at all, and trimming the top of the artichoke is not specified (i.e. cut off the top 1/3?). My husband and I feel like three stars is generous. Not sure why the reviews are so high-- maybe we are just crazy!

—MostAwesomeChefEver

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224 Ratings

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Dec 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.

—Aimee

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Aug 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! :)

—CookinBug

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May 13, 2005

I also had grilled artichoke for the first time at the Cheesecake Factory restaurant, and loved it, so I was very pleased to find this recipe. I've made these a couple times now, and will continue to use this recipe. Living in an apartment, however, outdoor grilling is not really possible for me, but I thought broiling these in the oven also worked well. (I made the mistake of placing them too close to the broiler at first... with all the oil on them that's probably not a good idea--I moved them to a lower rack to be on the safe side). Broiling does not give them the same charred look or quite the same flavor as grilling, but is still good for a second-best method. Also, rather than cutting the artichokes in half before boiling them, I boiled them whole first for longer (30 minutes) then drained them and let them cool for a few minutes before cutting them and then basting and broiling. Just my personal preference.

—MARARAQUEL

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Dec 10, 2006

This recipe reminds me exactly of the taste of the grilled artichokes at Houston's Restaurant. The only variation I put on it was to steam in a basket instead of boiling the artichoke.

—kurt9

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Jul 09, 2006

Very good. Even my kids enjoyed it. Recipe didn't mention removing the chokes before grilling - which I did. They needed a bit more salt but were tasty even without using the additional dipping sauce.

—Lythgoe29

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Jul 23, 2007

Great recipe and super easy. I used small artichokes and made them for an appetizer - really a crowd pleaser and so pretty on the plate. I boiled them a little longer and also added a small amount of balsamic vinegar to the marinade. Delicious and everyone asked for the recipe. Thanks!

—Lisa L

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Nutrition

Calories
402 kcal
20%

Carbohydrates
10 g
3%

Cholesterol
0 mg
0%

Fat
40.7 g
63%

Fiber
4.7 g
19%

Protein
2.9 g
6%

Sodium
659 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grilled Garlic Artichokes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 402
Calories from Fat: 366

% Daily Value *
Total Fat 40.7g 63 %
Saturated Fat 5.6g 28 %
Cholesterol 0mg 0 %
Sodium 659mg 26 %
Potassium 320mg 9 %
Total Carbohydrates 10g 3 %
Dietary Fiber 4.7g 19 %
Protein 2.9g 6 %
** Sugars 0.8g
Vitamin A < 1 %
Vitamin C 22 %
Calcium 6 %
Iron 14 %
Thiamin 7 %
Niacin 7 %
Vitamin B6 8 %
Magnesium 18 %
Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.