Home Sweet Jones

When you're jonesing for something homemade

Navigation
  • All Recipes
  • By Type
    • 40 Minutes or Less
    • Cheap Eats
    • Gluten Free
    • Paleo
    • Vegan
    • Vegetarian
    • Vegan Keto
  • About
    • My Cancer Healing Journey

Grilled Artichokes

December 2, 2013 by Maggie Jones Leave a Comment

1 shares
  • Share
  • Tweet

Artichokes off the grillHoly cow these grilled artichokes are amazing! We’ve been working on the recipe for years now and finally found perfection last night.

We spent Thanksgiving weekend roadtripping through Northern and Central California.  On the way home we picked up some farm fresh artichokes at a roadside stand as a perfect excuse to make these for dinner the night we returned.

These are so filling we serve them as an entree with a light salad on the side but they’re also fantastic appetizers or as a side dish for a richer meal.   In the past, I’ve screwed these up by undercooking when boiling so don’t be in a rush to take them out of the water.  I also used to waste time tinkering with fancy dipping sauces. These are so juicy and flavorful they don’t really need a sauce but, if you’re sauce crazy like me, stirring a bit of Dijon into the remaining marinade makes the tastiest possible accompaniment.

Special thanks to Brad for handling the grill work and discovering the trick of finishing cut side up and drizzling with marinade.  Yum!

As an entree, we eat 2-3 quarters each but the nutritional information is for a full artichoke (half the recipe).

Grilled Artichokes

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 2 large servings

Serving Size: 1 artichoke

Calories per serving: 314

Fat per serving: 26.0g

Grilled Artichokes

Ingredients

  • artichokes - 2 large
  • balsamic vinegar - 1/4 c
  • olive oil - 1/4 c
  • garlic - 1 tbs, minced
  • parsley - 2 tbs, chopped
  • salt and pepper - to taste
  • Dijon mustard - 1 tsp, optional

Instructions

Trim the artichokes by cutting off the bottom stem and the pointy tips of each leaf. Rub the cut ends with lemon to prevent them from browning.

Bring a large pot of salted water to a vigerous boil and add the trimmed artichokes. If needed, weight them with a small plate so they stay underwater. Boil until the bottoms are tender when poked with a fork, about 20 minutes. Err on the side of overcooked rather than undercooked. Drain in a colander and let the artichokes sit until they're cool enough to handle.

Meanwhile whisk together the vinegar, oil, garlic, parsley, and season to taste wtih light salt and heavy pepper.

Cut into quarters. It's easiest if you start from the base and cut down towards the tips of the leaves. Use a spoon to remove the fur and inner leaves.

Marinate the artichoke in vinaigrette for 2-6 hours - closer to 6 is better.

Fire up the grill to around 325*. Cook the artichokes, cut side down, for about 2 minutes or until brown. Turn the artichokes and cook for another 3 minutes while drizzling with marinade.

Whisk a spoonful of mustard into the remaining marinade to make a delicious dipping sauce.

Nutritional Information

Calories: 314 ; Fat: 26.0 g; Saturated Fat: 3.7 g; Trans Fat: 0.0 g; Sodium: 157 mg; Total Carbohydrate: 19.5 g; Dietary Fiber: 9.2 g; Sugars: 1.9 g; Protein: 6.1 g; Points: 6 ; Points Plus: 9 ;

3.1
https://www.homesweetjones.com/2013/12/grilled-artichokes/

Related Posts Plugin for WordPress, Blogger...

Filed Under: Recipes, Side Dishes, Snacks & Small Plates Tagged With: Gluten Free, Paleo, Vegan, Vegetarian

« Herb Crusted Goat Cheese Rounds
Squash, Brussels Sprout and Farro Salad »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Get recipes by email:

Spring Favorites

Cedar-plank salmon cooks up perfectly in the oven

Cedar Plank Salmon in the Oven

Thai Mango salad with Spicy Peanut Sauce

Thai Mango Salad with Spicy Peanut Dressing

Crab Cakes

Stress-Free Crab Cakes with Roasted Red Pepper Remoulade

Filling and Fresh Blueberry, Kale, Quinoa Salad

Blueberry, Kale and Quinoa Salad

Cajun Chicken Pasta Light

Lightened Up Cajun Chicken Pasta

Weeknight Shredded Jerk Chicken Bowl with Mango Avocado Salsa - Crockpot, instapot of stovetop

Jerk Chicken Bowl with Mango Avocado Salsa

Voodoo shrimp and grits close up

Voodoo Shrimp

Keto Shrimp Coconut Soup

Keto Thai-Style Coconut Shrimp Soup

Caprese chicken with balsamic glaze

Caprese Chicken with Reduced Balsamic Drizzle

Raspberry Lemon Sangria

Sparkling Raspberry Lemonade Sangria

Hi! I’m Maggie!

So happy to meet you! My husband and I love cooking, food, and photography. We're here to share some of our favorite recipes and DIY tips. Read More…

Most Talked About

Holiday moscow mule for Christmas or Thanksgiving
This low calorie French Onion Soup is easy to make
Crispy Potato Tacos with Roasted Poblanos and Tomatillo Salsa
Homemade Vegan Mayonnaise with no oil
Cedar-plank salmon cooks up perfectly in the oven
Salmon Rillettes is the greatest salmon you've ever tasted
Some of the links in this blog are affiliate links, which means that I may get a commissions if you decide to purchase anything from the company after you click through. I only link to products that I use and love myself.

Copyright © 2025 Maggie Jones | Privacy Policy

1 shares