Recipe by 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!"
Watch video tips and tricks
ground black pepper
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.
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!
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.
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! :)
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Garlic Artichokes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 366
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make an amazing double-garlic steak on the grill.
See how to make flavorful flank steak with grilled oranges.
This simple method really highlights the flavor of the asparagus.