Grilled Artichokes

This steamed and grilled artichokes recipe is a delicacy! Fall is artichoke season, so now is the time to celebrate this fabulous vegetable! And don't forget the vegan aioli or lemon basil dipping sauce!

My husband, Paul, is the grill master! Although I also enjoy cooking outdoors, Paul is a grilled artichokes expert. The sauces, however, are my contribution to his masterpiece meal! So, lets chill and grill with Paul and enjoy his grilled artichokes recipe.

Jump to:

• How to Choose and Store Artichokes
• How to Prep Grilled Artichokes
• How to Steam Artichokes
• How to Grill Artichokes
• Grilled Artichokes Dipping Sauces
• How to Eat an Artichoke
• Recipe FAQs
• Tips
• More Vegan Recipes to Try!
• 📖 Recipe
• 💬 Reviews

We love cooking artichokes in the fall because artichokes are in season, and the grill is still in use until the winter months arrive. Since we live in Arizona, we grill all year, but artichokes have a prime window of deliciousness. For this artichoke recipe, we steam and grill the artichoke. However, you can eat them steamed without placing them on the grill. The choice is yours!

How to Choose and Store Artichokes

• When selecting an artichoke at the grocery store, you should look for one that is tight to the squeeze. Commonly, you will find older artichokes at the grocery store, which you can tell by when you squeeze them; they feel slightly soft, but you want them to be firm.
• Also, do not be discouraged if the artichokes have frost on them. This happens when the weather is cold and has no effect on the quality or the taste. I actually prefer a frost-kissed artichoke, as it adds a nuttier taste.
• Placing them in the refrigerator when you get home is the best option.

How to Prep Grilled Artichokes

• First, remove the small lower petals from the stems by pulling them off.

• Cut off the bottom quarter inch of the stem.

• Shave the stem using a vegetable peeler, removing the artichoke stem's outer skin.
• The stem is an extension of the artichoke heart and is also edible.
• Artichokes oxidizes as the parts are exposed, so brush the stem with lemon juice.

• Now, using a pair of kitchen scissors, cut the pointy tips off the large petals of the artichoke.
• This allows for steam to penetrate between the leaves.

• Then, cut one-half inch across the top of each artichoke to allow steam to cook the inside of the artichokes.
• Again, brush the exposed parts of the artichoke with lemon juice.

How to Steam Artichokes

• Add two inches of water to a large pot with a fitted steamer basket.
• To add flavor, squeeze ½ a lemon and 1 clove of minced garlic into the water.
• Bring the water to a boil.
• Add the artichokes stem side up in the steamer basket.
• Note, if you don't have a steamer basket, you can put the artichokes directly into the water.
• Cover and steam the artichokes for 30-40 minutes until tender.
• Keep an eye on the water level, so not to run out of water while steaming.

• Remove the artichokes from the steamer using tongs.
• To check if the artichokes are cooked, use a fork and it should slide easily into the stem.
• Another way to test tenderness is to remove the bottom outer leaf, which should come off easily.
• Allow the artichokes to cool to the touch before cutting them in half.

• Cut the artichokes in half directly through the center of the stem with a sharp knife, exposing the un edible choke.

• To remove the choke, use a spoon, remove the center, and discard.

• Once the choke is removed, the artichoke can be eaten as is, or you can grill them.
• We prefer them grilled, but the choice is yours.

How to Grill Artichokes

• Preheat the grill to 350-400 degrees.
• Brush the artichokes with lemon juice.
• Sprinkle with garlic salt and pepper to taste, or choose your favorite seasoning blend.
• Cook 5 minutes on each side.

Grilled Artichokes Dipping Sauces

As with most recipes, it's all about the sauce. We like to serve two sauce choices, depending on what flavor you prefer to dip your artichoke leaves.

Vegan Lemon Aioli Sauce Ingredients

• Cashew Mayo: I make homemade cashew mayo, but you can use any vegan mayo you prefer.
• Garlic: Fresh garlic is best for this dipping sauce.
• Salt/Pepper: A pinch of salt and pepper elevates the flavor of the vegan lemon aioli.
• Lemon Juice: Fresh lemon juice is best if available.

Lemon Basil Dipping Sauce Ingredients

• Blanched Almonds: Simply put, when an almond is blanched, the skin has been removed from the nut. Raw almonds are typically coated in a red-brown skin surrounding the nut, and when that skin is left on the almond, it produces flour with a different texture than when it is removed.
• Water: Water is used to thin the dipping sauce and acts as an emulsifier.
• White Vinegar: White vinegar is the most common kind of vinegar that you can find in any grocery store. The vinegar fermentation process yields acetic acid, which gives vinegar its sour taste.
• Basil: Fresh basil is used in this sauce. If you must us dried, use half the amount indicated as dry herbs are much stronger.
• Lemon Juice: Fresh lemon juice is preferred.
• Maple Syrup: Maple syrup is used to sweeten the sauce without using refined sugar.
• Garlic: Fresh garlic is preferred for this lemon-basil dipping sauce.

How to Eat an Artichoke

• Artichokes may be served hot or cold.
• To eat, pull off the outer petals one at a time.
• Dip base of petal into sauce.
• Pull through teeth to remove the soft, pulpy portion of the petal.
• Discard remaining petal.
• Once at the petal are eaten, use a fork to cut the artichoke's hart and stem.
• Dip pieces into the sauce and eat.

Recipe FAQs

Tips

• Always remove the spiny choke from the artichoke before eating.
• Use a spoon to remove the choke completely.
• The choke is called a "choke" because it is inedible and causes you to choke if you eat it.
• Steamed artichokes can be eaten directly after steaming, or they can be grilled afterwards for a charred grill flavor.
• Applying lemon juice throughout the preparation process, as well as adding lemon to the water, helps to keep the artichokes green.
• Artichokes will turn brown if you do not use lemon juice throughout the process; this results from oxidation.
• Cooked artichokes can be safely stored in the refrigerator for up to three days. 
• If you want to extend the shelf life of cooked artichokes, freezing is a great option.
• To reheat, place on a microwave-safe plate and cook for about a minute on high.

While artichokes are in season, try this grilled artichokes recipe!

More Vegan Recipes to Try!

If you love this grilled artichokes recipe, give us a 5-star review and comment below. We would love to hear from you!

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