Grilled Artichokes Recipe Recipe
Grilled artichokes are easy and incredibly delicious! Skip the butter and aioli and serve them up Italian style with Italian Salsa Verde. A tasty vegan side dish that presents beautifully!
How to Make the Best Grilled Artichokes Recipe
Grilled artichokes are one of those dishes that look impressive but are surprisingly simple to prepare. The key is steaming them first until tender, then finishing them on the grill for those beautiful char marks and smoky flavor. Served with a bright Italian salsa verde, this dish is a showstopper at any summer gathering.
This recipe takes the classic grilled artichoke to the next level by skipping the traditional butter or aioli in favor of a vibrant salsa verde. The combination of fresh parsley, capers, garlic, and a hint of lemon creates the perfect complement to the mild, nutty flavor of the artichokes. It’s completely vegan-friendly while still being rich and satisfying.
Don’t be intimidated by prepping artichokes—once you’ve done it a few times, it becomes second nature. The steaming step can be done days in advance, making this an excellent make-ahead dish for entertaining. When you’re ready to serve, just fire up the grill and you’ll have a restaurant-quality appetizer or side dish in minutes.
Grilled Artichokes Recipe
Grilled artichokes are easy and incredibly delicious! Skip the butter and aioli and serve them up Italian style with Italian Salsa Verde. A tasty vegan side dish that presents beautifully!
Ingredients
Artichokes
Italian Salsa Verde
Instructions
Steam the Artichokes
- Place a large pot on the stove with just enough water to come up to a steamer basket placed inside. To the water add the optional lemon slices, garlic cloves and bay leaves. Bring to a simmer.
- Prep the artichokes: With a sharp knife, trim off the sharp tips and remove any small, tough outer leaves. Trim the stems. Using a spoon, scoop out the thin hairs nearest the heart.
- Place the artichokes in the steamer basket, cut sides down, layering if necessary. Bring the water to a boil, cover and simmer on low heat for 25-45 minutes, depending on size. Steam until just tender. To test, just pull off a leaf; it should pull off with a gentle tug. Let cool. At this point, you could refrigerate for up to 3 days before grilling.
Make the Salsa Verde
- While the artichokes are steaming, make the salsa verde. Place everything in a small bowl and mix well.
Grill the Artichokes
- Preheat the grill to medium, and grease the grates well.
- Lightly brush the artichokes with olive oil and sprinkle with salt and pepper. Place the artichokes open-side down on the grates, cover, and grill until good grill marks appear and they are heated through. Flip and grill 2 minutes, before placing on a platter, open side up.
- Spoon the salsa verde over the artichokes and nestle some into the heart area—you won't need all. Serve the artichokes with the remaining salsa verde on the side with slices of lemon or lemon wedges.
Notes
- You can steam the artichokes up to 3 days ahead and refrigerate until ready to grill.
- For extra flavor, add aromatics like garlic, bay leaves, and lemon slices to the steaming water.
- The salsa verde can be made ahead and stored in the refrigerator for up to a week.
