Grilled Artichokes

Go Bold With Butter

One of my favorite flavors to announce summer has arrived is a freshly steamed artichoke. Scraping the meat from the leaves with every bite makes eating these green veggie orbs not only delicious but an adventure in noshing as well.

While I love the basic boil of a choke, throwing these lovelies onto the barbeque for a quick grill adds a smokey flavor the stove just doesn’t deliver.

And what would artichokes be without a salty butter sauce? I like to add fresh thyme, garlic and lemon zest.

Grilled Artichokes


2 large artichokes
1 tablespoon black peppercorns
4 cloves garlic
1 lemon, halved
Olive oil
Kosher salt and freshly ground black pepper


With a serrated knife, cut artichokes into quarters and cut sharp tips of leaves off. Scoop out the prickly center part of the artichoke, and discard. Immediately rub the cut side of the artichoke with a lemon half to help avoid yellowing. Place artichokes in a large stockpot filled with cold water.

Add peppercorns and garlic cloves. Squeeze the juice of the lemon into the water and add the leftover lemon skin/peel to the water. Bring artichokes to a boil, reduce to simmer and cook for 20-25 minutes or until artichoke leaves easily pull from the head and the bottoms of the artichokes are tender.

Remove from the stock pot and drain.

Prepare a grill with hot coals or a gas grill over high heat. Drizzle artichokes with olive oil and kosher salt and pepper.

When grill is hot, place artichokes on grill and cook for 3 minutes each side or until nice grill marks appear. Remove and serve immediately or at room temperature with garlic lemon butter (recipe follows).

Garlic Lemon Butter


1/2 cup (1 stick) butter
2 lemons, zested and juiced
2 cloves garlic, thinly sliced
1/2 teaspoon kosher salt
Leaves from 6-8 sprigs of fresh thyme


Melt the butter in a small saucepan over low heat. Remove from heat and allow the solids to cool slightly, then skim the fat solids from the clear butter below and discard the solids. Add lemon zest, garlic cloves, kosher salt and fresh thyme and cook on medium until garlic browns slightly and becomes aromatic, about 5 minutes.

Add lemon juice to butter mixture and mix well.

Drizzle over artichokes or on the side as a dipping sauce.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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  1. Nan said:

    love this recipe! First timer with cooking artichokes, and will definitely be making it again when have time, took me well over an hour!