Summer Grilled Artichokes
- Prep Time: 10
- Cook Time: 1 hour
- Total Time: 70
- Yield: 4 1x
- Category: Side dish
- Method: grilling
- Cuisine: Seasonal
Ingredients
Scale
- 4 artichokes
Lemon Vinegrette
- 1 lemon, zested and juiced (about ¼ cup)
- 1 shallot or red onion, chopped
- 2 cloves of garlic, minced
- 1 heaping tablespoon of fresh tarragon, chopped
- 1 tablespoon dijion mustard
- Splash of red wine vinegar
- ½ cup extra-virgin olive oil
- ¼ teaspoon red pepper flakes
- ¼ teaspoon sea salt, plus more if needed
- ⅛ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil.
- Whisk together the lemon vinaigrette and set aside.
- Using a sharp knife trim the stems from each artichoke and remove any small leaves towards the bottom. Cut the artichokes in half and cut out the choke and remove the purple, prickly leaves for the center.
- Place the artichokes into the pot, reduce heat to a simmer, and cover. Cook for 20-40 minutes, depending on the size. (The artichoke should be tender and the leaves should easily pull off.)
- Meanwhile, preheat your grill to medium-high.
- Carefully remove artichokes and brush them with the lemon vinaigrette. Season with salt and pepper and place artichokes on preheated grill. Grill for 10 minutes until charred, flipping halfway and adding more vinaigrette as you go.
- Serve with the remaining vinaigrette and lemon wedges.
Notes
Make artichokes ahead of time to cut down cooking time!
Keywords: artichokes, grilled artichokes, summer recipe, side dish
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