Grilled Artichokes Recipe with Garlic Infused Butter (2024)

Heidi 37 Comments

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This weekend is a biggie for one 8-year-old about to be 9-year-old in our house. Birthday time!

If you’ve followed be for very long, you know my daughter Smudge prefers pie over cake any day, which means I’ll be making and adorning her favorite Yellow Cake Pie with candles for the third year in a row. This year I’m going to pardon the mousse pudding mix in favor of the homemade pudding I made in Lauren’s Chocolate Cream Pie recipe mixed with some whip cream for loft.

I’m pretty sure it’s going to be a hit once again for the twelve 9-year-olds who are sleeping over. All those girls in one house, high on sugar and water slides and karaoke? Why oh why do I do this to me and my husband? Oh, that’s right. Because I’m a mom to a rock-star-lover-girl! I’d do anything for her, especially on her birthday.

Once we’ve sent the gaggle of girls home with their own parentals, it’ll be time to get the family birthday BBQ into high-speed prep. While we have a few menu ideas on the short list, we haven’t quite made up our minds as to which direction we’re going. Traditional cookout, Mediterranean or something Asian inspired? Any input here readers?

If we go for the traditional grilling route, this Grilled Artichokes with Garlic Butter recipe I created for Go Bold With Butter would be tops on the list. I made them for dinner just two nights ago since my favorite artichoke producer finally showed up in Costco.

I don’t know if I’ll ever eat a choke with plain butter and mayo again thanks to the caramelized garlicky chunks I now scoop up with each leaf. More napkins please.

5 from 5 votes

Grilled Artichokes with Garlic Butter

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Ingredients

For the Artichokes
2 large artichokes
1 tablespoon black peppercorns
4 cloves garlic
1 lemon halved
Olive oil
Kosher salt and freshly ground black pepper
For the Lemon Garlic Butter
½ cup 1 stick butter
2 lemons zested and juiced
2 cloves garlic thinly sliced
½ teaspoon kosher salt
Leaves from 6-8 sprigs of fresh thyme

Instructions

For the Artichokes
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).
For the Lemon Garlic Butter
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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Reader Interactions

Comments

Rate & Comment

Sam
July 23, 2018 at 2:31 pm

Yum! I can’t wait to get home and try some artichokes with this recipe! And beautiful photos as usual, thanks for sharing!
Reply
domain
August 27, 2014 at 7:07 pm

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Reply
carrian
June 5, 2013 at 7:32 am

Oh my goodness! This looks divine!
Reply
Bev @ Bev Cooks
June 3, 2013 at 4:47 pm

Oh my guuuudness, those chokes are pretty.
Reply
Donna
June 3, 2013 at 1:39 pm

You mean you can do something with artichokes other than STEAM them??? They look gorgeous!
Reply
Adri {Food-N-Thought}
June 3, 2013 at 11:21 am

As crazy as this may sound, boiled artichokes with melted butter were my fave when I was a kid, they always bring sweet memories of grandma’s house.
Reply
Angie | Big Bear's Wife
June 3, 2013 at 10:17 am

I’m with your daughter, I’d much rather have pie over cake. Cake is ok… but pie… that’s amazing! Happy Birthday to her!
Also those artichokes look lovely! I only normally eat artichokes in dip or pasta so I’ll have to try these
Reply
Megan @ Country Cleaver
June 2, 2013 at 8:12 pm

I have been on a redic arti kick lately. Buttah me, baby! And happy birthday to the kids! Hope your sanity held up this weekend.
Reply
Denise | TLT
June 1, 2013 at 12:59 pm

Happy birthday to your daughter, Heidi! I’m so much looking forward to the next FC issue, can’t wait!
Reply
Cathy Pollak ~ Noble Pig
June 1, 2013 at 8:03 am

So I never really thought of grilling artichokes and suddenly I am in love. Must try this. Beautiful photos.
Reply
ashley - baker by nature
May 31, 2013 at 5:34 pm
See Also
Morning Glory Muffins Recipe

Happy Birthday, to your girl! I love the sound of a birthday pie…! I may have to make myself one next month. But for now I could definitely live a happy woman off some of the grilled artichokes. Sooooo perfect, Heidi!
Reply
Gerry @ Foodness Gracious
May 31, 2013 at 3:47 pm

Looking good for a summer issue! Happy birthday to your girl. Mine just turned 8 and thinks she should be President or something authoritative…shades of the future but still sacks loads of fun to see them grow and become smarter and wiser!
Reply
- heidi
  May 31, 2013 at 6:06 pm
  
  I’m with you! The entitlement, sheesh. You’d think they were 10-year-olds or something.
  Reply
Leah
May 31, 2013 at 1:39 pm

Happy Happy BD Smudge! Daughters are the best…
Reply
Cassie
May 31, 2013 at 11:40 am

Happy birthday to Smudge! Hope you guys have a fabulous weekend celebrating!
Reply
- heidi
  May 31, 2013 at 6:05 pm
  
  Thanks Cassie, hope the new job is treating you well!
  Reply
nessa
May 31, 2013 at 11:22 am

Drooling over that garlic butter! Happy birthday and good luck with the sleepover!
Reply
Arthur in the Garden!
May 31, 2013 at 11:07 am

Wonderful! Hmm, might have to try these this weekend!
Reply
janet
May 31, 2013 at 10:31 am

Happy Birthday to your daughter!
We are celebrating out daughter’s b-day tonight but she has decided to do the beach thing on her actual b-day so tonight it is! She has requested homemade coleslaw on the side and eggplant, red pepper, fresh basil, mozzarella cheese, and tomato sandwiches on hard rolls. Her cake is actually a trifle using gluten-free vanilla cake mix, lemon pudding and fresh macerated strawberries.
Reply
- heidi
  May 31, 2013 at 6:07 pm
  
  Janet, that sounds absolutely divine! How old is your daughter turning? She must be a pretty adventurous eater if she’s liking eggplant! That is fantastic! Happy birthday to her!
  Reply
  - janet
    June 1, 2013 at 4:32 am
    
    She is 23! She LOVES and I mean LOVES her birthday!! It is so fun to be her mom :)
    Reply
Kathryn
May 31, 2013 at 10:18 am

Happy weekend Heidi and happy birthday to Smudge! I remember how grown up I felt on my 9th birthday ;)
Reply
Laura (Tutti Dolci)
May 31, 2013 at 10:04 am

Artichokes and garlic butter?! Yes please!
Reply
Kelli @ The Corner Kitchen
May 31, 2013 at 8:43 am

Happy birthday to Smudge! I can never turn down grilled artichokes….so delicious!
Reply
Maria
May 31, 2013 at 8:31 am

Happy Birthday to Smudge! Love the artichokes!
Reply
Anna @ Crunchy Creamy Sweet
May 31, 2013 at 8:29 am

These artichokes are calling me, Heidi! Love the garlic butter! Your Friday Faves are fabulous as always! Have a fabulous weekend!
Reply
Deborah
May 31, 2013 at 8:20 am

I remember her last birthday like it was yesterday! I cannot wait to try these artichokes – they look amazing!
Reply
Stephanie @ Girl Versus Dough
May 31, 2013 at 8:04 am

Happy birthday, Smudge! So looking forward to seeing the summer issue, too!
Reply
Abby @ The Frosted Vegan
May 31, 2013 at 7:27 am

These artichokes = the bomb, I can’t wait to whip out the grill pan this weekend for these! Happy Birthday to your girl!
Reply
Belinda @themoonblushbaker
May 31, 2013 at 7:26 am

When you get fresh artichokes, the best way is to eat then simply dressed with the best salted butter you can buy a good piece of bread. great friday post
Reply
Liz @ The Lemon Bowl
May 31, 2013 at 6:37 am

Happy Birthday Smudge!!! I love reading your blog now that a) I can hear your voice in my head and b) I know the back story behind the nickname Smudge. :) xxoxo
Reply
Tieghan
May 31, 2013 at 6:31 am

Happy Birthday to Smudge! Sound like you guys are going to have a fun pie filled weekend!! Totally awesome!!
These grilled artichokes are right up my alley!! I need to make them possible tonight! I am getting hungry!
Reply
Marian (Sweetopia)
May 31, 2013 at 3:19 am

Making me hungry, as usual, Heidi! Have a great Friday!
Reply

Grilled Artichokes Recipe with Garlic Infused Butter (2024)

FAQs

Should I soak artichokes before cooking? ›

Clean the artichokes by running them under cold water, making sure to clean between the leaves. Then submerge them in a bowl with cold water and lemon juice or vinegar until ready to steam.

Read On ›

Is it better to boil or roast artichokes? ›

You can boil, grill, braise, or stuff and bake artichokes. But my favorite way to cook artichokes, and the easiest way to cook them, is to steam them. I find that boiling artichokes tends to water-log them, but steaming artichokes cooks them with just the right amount of moisture.

Discover More Details ›

Can you eat the whole canned artichoke heart? ›

The bottom is covered with hair or fuzz (“choke”) that is scraped off, and then the fleshy heart can be consumed. These little treasures have a buttery texture. If the stem is left on, the inside of it also can be eaten. The stem is similar in flavor and texture to the heart.

View Details ›

How to season artichokes? ›

What to do: Fill a pot large with enough water to cover the artichokes; season the water with salt. To infuse the artichokes with flavor, you can add aromatics like peppercorns, fresh or dried herbs (think: thyme, rosemary, parsley or bay leaves) or slices of lemon.

See Details ›

Why do you soak artichokes in lemon water? ›

It's believed that to keep artichokes from darkening, they must be stored in lemon water as soon as they are cut and then also cooked in lemon water.

Read On ›

How do you take the bitterness out of artichokes? ›

Peel the outer skin from the remaining stem. The stem can has a more bitter taste than the rest of the artichoke and removing the skin helps to take away some of the bitterness. Rub exposed peeled stem with lemon.

Learn More ›

What makes artichokes taste good? ›

Two major active components of artichoke are the salts of chlorogenic acid and cynarin. The sweetening of substances by temporarily modifying the tongue, rather than by adding a substance sweet in itself, may provide an alternative to currently used nonnutritive sweeteners.

Get More Info ›

What is the best way to cook and eat artichokes? ›

Place a steamer basket in the pot, add the artichoke, and bring to a boil. Cover and steam for 35-45 minutes, or until the artichoke stem is fork-tender and you can easily peel off the outer leaves. Remove the choke: Allow the artichoke to cool slightly.

Explore More ›

Why are my artichokes hard after cooking? ›

A perfectly cooked artichoke is tender enough for its leaves to be plucked from the head, and for the thicker, fleshy bottom of the leaf to be gently scraped off with your teeth. An undercooked artichoke is still tough and stringy. Put it back in and cook longer.

See Details ›

Do I need to rinse canned artichokes? ›

When choosing canned artichokes, you'll find that they're usually sold either whole or quartered in a saltwater solution. When you open a can of artichokes, be sure to rinse them thoroughly so that all you're left with is the sweet, slightly tangy flavor and creamy texture of the vegetable.

Tell Me More ›

How many artichoke hearts should I eat a day? ›

When giving a number of recommended artichokes, we could say that there is no exact number. Still, eating about 2 or 3 servings per week is recommended to leave room for other very beneficial foods that will provide other much-needed nutrients.

View Details ›

How do you cook artichokes from a can? ›

Drain artichoke hearts in colander. Transfer to paper towel and gently pat dry. Heat 2 tbsp olive oil in a large skillet over medium high until it shimmers. Add artichoke hearts in a single layer and cook until lightly charred, about 3-5 minutes per side.

Explore More ›

What not to eat on an artichoke? ›

When preparing an artichoke, discard the center "choke" (except in baby artichokes), but the base of the petals, the center of the stem and the entire artichoke heart are completely edible and easy to cook. That's when all the fun begins!

Get More Info ›

How do you eat grilled artichokes? ›

The edible part is located at the base of the petal. Pull the base of petal through slightly clenched teeth to strip off the petal meat. Pull off and eat the individual petals from the cooked artichoke, marking your way down to the heart of the artichoke.

Learn More Now ›

What meat goes best with artichokes? ›

The sweet and slightly wild taste of lamb well lends itself to a marriage with artichoke hearts. So do other animal proteins, such as chicken or eggs. With aromatic herbs such as thyme, parsley, basil and Roman mint. Slight hints of menthol counterbalance the bitter notes.

Find Out More ›

Should artichokes be submerged in water? ›

Put a plate or a smaller pan lid on top of the artichokes to hold them down under the water, but do not cover the pan. If they are not fully submerged (of if you use an aluminum pan) they will discolor.

Read The Full Story ›

Do artichokes in water go bad? ›

The water should be filtered water for the best quality. Keeping the jar in the fridge provides the artichoke with the right conditions to stay fresh. As needed, I add a little more water, and after about a week, I do a complete water change. The open jar allows the artichoke to get air and last for weeks.