grilled artichoke recipe
- The Best grilled artichoke recipe
- Crispy Grilled Artichoke Hearts with Lemon-Dill Dressing
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Crispy Grilled Artichoke Hearts with Lemon-Dill Dressing Works
- ❓ Frequently Asked Questions About Crispy Grilled Artichoke Hearts with Lemon-Dill Dressing
The Best grilled artichoke recipe
I’ll admit, I’m not always the biggest fan of canned artichokes—too much water, too much salt. But grilling them brings out their natural sweetness and makes them so much more satisfying. It’s a recipe that works for everyday meals or when you want to impress someone with something easy and delicious. Kids love the way the grill makes them smell like summer, and it’s a great way to get them interested in cooking too. Plus, they’re so easy to prep ahead and store for later, which is a win for anyone who wants to keep things simple.
Crispy Grilled Artichoke Hearts with Lemon-Dill Dressing
A simple yet flavorful way to enjoy artichoke hearts by grilling them until tender and golden. This method enhances their natural sweetness with a bright, herby dressing.
🥘Ingredients
- 4 large artichoke hearts (fresh or frozen, thawed)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ¼ cup extra-virgin olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- 1 tsp honey
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat your grill to medium-high heat (around 375°F). If using a grill pan, lightly oil it to prevent sticking. -
2
Pat the artichoke hearts dry with a paper towel. In a bowl, toss them with olive oil, salt, black pepper, and smoked paprika until evenly coated. -
3
Place the artichokes on the grill, cut-side down. Grill for 5–7 minutes, until the bottom is golden and tender. Flip and grill another 3–5 minutes until charred in spots. -
4
While the artichokes cook, whisk together olive oil, lemon juice, minced garlic, chopped dill, honey, and a pinch of salt and pepper for the dressing. -
5
Once the artichokes are cooked, transfer them to a serving dish. Drizzle with the lemon-dill dressing and toss gently to coat.
🔧Equipment
- Grill or grill pan
- Mixing bowl
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, broil the artichokes for 1–2 minutes at the end if they’re not fully tender.
- If using frozen artichokes, thaw them first and pat dry before grilling.
- Serve warm or at room temperature with crusty bread or over a simple pasta salad.
Watch Video Of How Crispy Grilled Artichoke Hearts with Lemon-Dill Dressing Works
❓ Frequently Asked Questions About Crispy Grilled Artichoke Hearts with Lemon-Dill Dressing
How do I store leftover grilled artichokes?
Store grilled artichokes in an airtight container in the fridge for up to three days. To reheat, gently warm them in a 350°F (175°C) oven for about 10–15 minutes until heated through. Avoid microwaving, as it can make the texture mushy.
Can I substitute any of the olive oil for another oil?
Yes, you can use any neutral oil like avocado, vegetable, or canola oil. However, olive oil adds a richer flavor, so if you substitute, keep the quantity the same to avoid altering the dish’s taste.
Why do the artichokes need to be blanched before grilling?
Blanching softens the tough outer leaves and removes excess moisture, making the grilling process smoother. It also helps the artichokes cook evenly and prevents them from burning before fully cooking inside.
How do I know when the artichokes are done grilling?
The artichokes are ready when the skin turns deep golden brown and crispy, and the flesh is tender to the bite. A slight char on the edges is fine—it adds depth of flavor.
Can I grill artichokes on a grill pan instead of an open flame?
Absolutely. Use a grill pan on medium-high heat, flip occasionally, and cook until the artichokes are golden and crispy. This method works well for smaller batches or if you don’t have direct heat access.
