Recipe: Grilled Artichokes


Yup—another artichoke recipe. I have more of them than I know what to do with, so it’ll be artichokes on the menu for the foreseeable future—poor me! This is a really easy recipe to make, including the lemony dipping sauce.

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Servings: 2
Time: -10 minutes active; 25 minutes total

2 medium artichokes (about 1/3–1/2 lb each)
1 lemon, cut in half—one half sliced, the other juiced
2 tablespoons butter (I used Earth Balance)
1 tablespoon mustard
1 garlic clove, minced
1/8 teaspoon each, salt and pepper
1/2 teaspoon fresh tarragon, minced (optional)
Extra virgin olive oil, for brushing

1. To prepare the artichokes, bring a large pot of water with the lemon slices to a boil (this minimizes browning of the artichoke). Meanwhile, wash artichokes thoroughly and trim the spiky ends off the leaves with scissors. Cut in half and scoop out the “hairy” part of the heart.

2. Put the artichokes in the boiling water, cover and let cook 15 minutes. At the 7-8 minute mark, heat up your grill or grill pan so it’s hot when the artichokes are done boiling.

3. Meanwhile, make the lemony dipping sauce by putting the lemon juice, butter, mustard, garlic, salt, pepper and tarragon, if using, in a microwave-safe bowl and heat in the microwave for 30 seconds. After each 10 second interval, stir the sauce to encourage the butter to melt evenly and not burn. Set sauce aside.

4. When artichokes are done, drain them. Lightly brush with extra virgin olive oil and place, cut side down, on the hot grill pan. Grill for 5 minutes, then turn and grill 3 minutes on the other side. Serve with dipping sauce.

Writer Bio: Adrienne D. Capps loves food and is a vegetarian—she doesn’t believe these things are mutually exclusive. A vegetarian for the past nine years, Capps created as a way to share her passion for eating, drinking, and cooking—and to make vegetarianism more accessible. The blog transforms meat dishes into vegetarian or improves vegetarian recipes and puts the results up in a weekly post called the Sunday Serving on the blog and at the Facebook Group Vegetarianized. Capps is also a food writer, teaches cooking classes in Davis and is an amateur caterer. Upcoming cooking classes and recent food articles are found on the blog home page.