Grilled Artichokes

Grilled artichoke is one of my favorite summer recipes, and this version is sure to impress your guests. Although I put these on the grill for extra flavor and texture, you can just steam them inside the house year-round. 

Grilled Artichokes


  • 2-4 artichokes
  • 1 lemon
  • Melted butter
  • Curried Dijon Dipping Sauce:
  • 1 cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 1 tablespoon good-quality curry powder


  1. Mix together the ingredients for the dipping sauce and refrigerate.
  2. Cut off the end of the stem on each artichoke. Remove some of the bottom leaves. With a paring knife, peel the outside of the stem.
  3. Cut the top portion of the artichoke with a sharp knife, which will remove most of the spines. You can nip the rest off with some kitchen shears.
  4. Artichoke oxides quickly, so spread some lemon juice on it to prevent browning.
  5. Turn upside down and cut each artichoke in half. Remove the fuzzy choke with a spoon. You can do this after cooking if desired.
  6. Steam or boil in hot water for 30-45 minutes. The leaves should peel off easily when they are done. Always keep an eye on your water level, or the artichokes can burn.
  7. Brush each half with melted butter.
  8. Preheat grill on high. Lay each artichoke down on its flat side for roughly 5 minutes, just enough time to get some grill marks.
  9. Remove from grill and serve with garlic aioli orchipotle mayonnaise. Don't forget to eat the heart and stem. It's the best part!

Recipe by Jason Hill /