Grilled to perfection and brushed with balsamic for a sweet, tangy kick, these artichokes are anything but basic. A crowd-pleasing appetizer that’s as easy as it is irresistible.
If you haven’t guessed yet, I love artichokes! The artichoke is technically a flower bud from the thistle plant that has not opened all of the way. A variety of them grow wild here in California and I’ve seen the beautiful blooming flower grow.
The most common of the artichokes, the ones we see in the grocery store, is the globe artichoke. The large varieties of artichokes have a hairy choke in the center, while the small baby versions do not.
Artichokes can be roasted, grilled, braised, stuffed and even steamed. And I have made them in so many different ways!
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Recipe highlights
- Unique: I often make steamed artichokes, my family absolutely loves them. We also have grown artichokes in our garden here in San Diego. Grilling them gives them a wonderful smokiness. And the final plate makes a gorgeous presentation!
- Simple: If you have never prepared artichokes, have now fear. They are actually very easy to prepare. Yes, there is some prep work, but it isn’t difficult or complicated. I break down the steps so you will have issues preparing this dish.
- Flavor: These artichokes are tender and smokey. Grilling them helps caramelize the vinegar creating a deliciously sweet and sour syrup that’s finger licking good!
Ingredients you need
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- Artichokes: You can use large globe artichokes or smaller versions. You can use any variety of artichokes, including purple artichokes. Smaller artichokes cook faster than larger ones.
- Extra virgin olive oil: Choose a high quality olive oil and it will have a higher smoking point. You can use a mild flavor or peppery one. You can also used an infused olive oil, like lemon or basil, for more flavor.
- Balsamic vinegar: You use a plain balsamic or a flavored one. A fruity balsamic would pair nicely with the woody flavor or artichokes. Do use a thicker balsamic vinegar, as it would caramelize more.
- Salt and pepper
Step-by-step directions
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- Prep the artichokes. Rinse artichokes and trim ½-inch off the top. Trim stem to a maximum of one inch long, snip tips off the leaves that thorns. Remove the thicker bottom leaves and slightly spread open the petals. Rub the cut edges of the artichoke with lemon juice.
- Steam artichokes. Add 2 to 3 inches of water in a pot and place a steamer basket over the water. Place the artichokes into the steamer basket and cover. Bring water to boil and steam until leaves are tender, about 20 minutes.
- Remove the choke. Cut the artichokes in half, revealing the heart. Carefully remove the fuzz and small leaves from the inside of the artichokes, but keep the rest of the artichoke intact.
- Marinate artichokes. Whisk together olive oil and balsamic vinegar. Place halved artichokes into the bowl and pour marinade all over it. Press the artichokes into the marinade, cut side down and let it rest for 30 minutes.
- Grill artichokes. Heat your grill to high heat and oil the grates. Place artichokes on the hot grill and cook for 7-10 minutes on each side, pressing down gently with a spatula or panini press.
- Serve. Remove from the grill and place artichokes on a serving plate. Drizzle remaining olive oil and vinegar over the artichokes and season with salt and pepper.
Expert tips and recipe FAQs
You can steam the artichokes ahead of time and then marinate and grill them later. Remember, they only need about 30 minutes of marinating time.
My family and I absolutely adore artichokes of all shapes and varieties, so enjoy some of their favorite artichoke recipes:
- Chile-Lime Roasted Artichokes
- Braised Baby Purple Artichokes with Olive Oil and Wine
- Sangria Artichoke with Garlic Butter
- Italian Stuffed Artichokes
- Braised Baby Artichokes and Mushrooms with Garlic and Lemon
- Tequila Lime Roasted Artichokes
- Steamed Artichokes with Garlic Mayonnaise
Storing/Freezing Instructions
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftover grilled artichokes (not the pico). Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
You can eat grilled artichokes just like you would eat a steamed artichoke. Pull the tender leaves off the artichoke and enjoy. Remove the hairy choke and enjoy the tender leaves and the heart.
Yes, you can absolutely grill artichokes. Even though I grill artichokes, I do prefer to steam them partially first before grilling. This keeps the leaves tender. If you want to just grill the artichokes, then cut them in half lengthwise after preparing and then grill them until tender.
Choosing the right artichoke isn’t very difficult. You want a tightly packed artichoke with all of the leaves intact. The stem should be green like the rest of the artichoke. When you hold the artichoke and squeeze it, it should have make squeaking sounds as the leaves rub together. Sounds silly, but it’s true.
Grilled Artichokes with Balsamic Vinegar
Ingredients
- 2 artichokes
- 2 tablespoon plus 2 teaspoon extra virgin olive oil
- 1 tablespoon plus 1 teaspoon balsamic vinegar
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Wash artichokes and pat dry. Using a serrated knife, cut off the top quarter of each artichoke. Cut the bottom stem so that the artichoke can sit flat and cut the leaf tips of the remaining artichoke leaves with kitchen shears.
- Bring a large pot with an inch of water to boil. Add a steam basket and place the artichokes into the basket, top side up. If you do not have a steam basket, reduce water to ½-inch deep and place artichokes directly into the boiling water.
- Cover the pot and steam the artichokes on medium heat until slightly under-cooked. Remove artichokes from the steam basket and allow to rest until cool enough to handle, about 10-15 minutes.
- Cut the artichokes in half, revealing the heart. Carefully remove the fuzz and small leaves from the inside of the artichokes, but keep the rest of the artichoke intact.
- In a large bowl whisk together 2 tablespoon olive oil with 1 tablespoon balsamic vinegar.
- Place halved artichokes into the bowl and pour marinade all over it. Press the artichokes into the marinade, cut side down and let it rest for 30 minutes.
- Heat your grill to high heat and oil the grates.
- Place artichokes on the hot grill and cook for 7-10 minutes on each side, pressing down gently with a spatula or panini press.
- Remove from the grill and place artichokes on a serving plate. Drizzle remaining olive oil and vinegar over the artichokes and season with salt and pepper. Serve immediately.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
I love artichokes – so I am drawn to these – they look amazing! Desserts are dainty and pretty – they do have appeal…
The artichokes look great.
I've never tried grilled artichokes before. These sound so yummy! Even though I have been known to get on a serious sugar kick, these look amazing.
Ha ha. I am actually more enticed by savoury food than desserts (although I like those too) and I agree – there are a lot more desserts and cakes in blog world than the rest.
These artichokes look VERY good. I have never in my life made artichoke. This should change. And I love balsamic so this recipe should be the one I try first. Just need to source some artichokes now.