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When the summer sun begins to warm my backyard, there’s nothing I love more than firing up the grill and diving into the world of fresh veggies. One of my favorite discoveries is grilled artichokes, an unexpected yet delicious treat that transforms these spiky greens into smoky, tender bites of pure joy. The first time I prepared them, the tantalizing aroma wafted through the air, mingling perfectly with the sizzle of olive oil and garlic.

Paired with a zesty Italian Salsa Verde, these artichokes become a vibrant showstopper, perfect for impressing guests or indulging on a quiet evening at home. The beauty of this recipe lies in its simplicity and versatility; you can steam the artichokes in advance for a stress-free grilling experience or experiment with flavor by creating a rich aioli. With their nutritional benefits and crowd-pleasing appeal, grilled artichokes are your new go-to for a healthy, satisfying dish that’s anything but ordinary. Let’s get grilling!

Why grilled artichokes are the best choice?

Grilled Artichokes are a culinary adventure worth taking! Unique dessert flavors emerge from their smoky scent, making them an irresistible option on any table. Versatility is key—serve them as a delightful appetizer, a side dish, or dressed up with a herby aioli for an elevated touch. Health-conscious eating is easy with these, as they’re both vegan and gluten-free, offering tons of nutrients without sacrificing flavor. Make ahead by steaming them a few days prior to grilling, ensuring you’ll always have an impressive dish ready! Check out my tips on how to serve grilled artichokes for even more inspiration.

Grilled Artichokes Ingredients

For the Artichokes
• Artichokes – Choose fresh, plump artichokes for the best flavor and texture.
• Olive Oil – Adds richness and helps achieve a nice crisp on the grill; avocado oil is a great substitute.
• Kosher Salt – Perfect for seasoning, but any preferred salt will work; kosher adds an ideal texture.
• Black Pepper – Freshly ground black pepper enhances the overall flavor.
For the Salsa Verde
• Italian Parsley – Adds a fresh touch; cilantro or basil can be substituted for a flavor twist.
• Garlic Cloves – Fresh garlic is essential for a vibrant taste; jarred garlic lacks the robust flavor.
• Lemon – Provides needed brightness; fresh lemon juice is highly recommended over bottled options.
• Capers – Gives a lovely briny flavor; you may omit them for a milder sauce or replace with green olives.

This recipe for grilled artichokes guarantees your gathering will be filled with flavor and joy!

How to Make Grilled Artichokes

Prepare the Steamer: Fill a large pot with water, adding optional lemon slices, garlic cloves, and bay leaves for extra flavor. Bring the pot to a gentle simmer to infuse the artichokes while steaming.
Prepare Artichokes: Begin by trimming the top of each artichoke and removing the tough outer leaves until you reach the tender inner leaves. Scoop out the furry choke near the heart using a spoon to ensure a pleasant eating experience.
Steam Artichokes: Place the trimmed artichokes cut-side down in the steamer basket. Steam them for about 25-45 minutes until tender when pierced with a fork; allow them to cool slightly afterward.
Make Salsa Verde: In a small bowl, combine chopped Italian parsley, minced garlic, lemon juice, and capers. Stir well to blend the flavors, creating a zesty sauce that brightens the smoky artichokes.
Preheat Grill: Get your grill ready by preheating it to medium heat. Don’t forget to grease the grates with a bit of oil to prevent sticking.
Grill Artichokes: Brush the artichokes with olive oil, season generously with kosher salt and black pepper, and place them cut-side down on the grill. Grill until nice char marks appear, about 6-8 minutes before flipping for an additional 2 minutes.
Serve: Plate the beautifully grilled artichokes and generously drizzle the fresh salsa verde on top. Serve with extra sauce on the side and lemon wedges for a zesty finish.

Optional: Garnish with additional chopped parsley for a fresh pop of color.

Exact quantities are listed in the recipe card below.

Storage Tips for Grilled Artichokes

Fridge: Store leftover grilled artichokes in an airtight container for up to 3 days. This keeps them fresh and ready for a quick snack or meal.
Freezer: If you wish to freeze grilled artichokes, wrap them tightly in plastic wrap and then in aluminum foil; they can be frozen for up to 2 months.
Reheating: Reheat grilled artichokes in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Drizzle with a little olive oil for added moisture.
Pre-grilling Storage: You can steam artichokes in advance and store them in the fridge for up to 3 days before grilling, making meal prep a breeze!

What to Serve with Grilled Artichokes with Italian Salsa Verde?

Grilled artichokes are not just a standalone dish; they become even more delightful when paired with complementary sides and drinks that enhance their flavors.

Light Arugula Salad:
The peppery notes of arugula add a fresh crunch that balances the smoky richness of the grilled artichokes. Toss with a simple lemon vinaigrette to brighten up the dish.
Crispy Garlic Bread:
Golden, toasted garlic bread offers a satisfying crunch alongside the tender artichokes. It’s a family favorite that’s perfect for soaking up any leftover salsa verde.
Roasted Vegetable Medley:
A colorful assortment of roasted seasonal veggies not only brings vibrant colors to your plate but also harmonizes beautifully with the earthy flavors of the artichokes.
Lemon Quinoa:
Light and fluffy quinoa tossed with fresh lemon juice and herbs brings a zesty touch that perfectly complements the artichokes’ smoky tones. It’s healthy and filling!
Mediterranean Chickpea Salad:
Packed with protein and flavor, this hearty salad includes tomatoes, cucumbers, and olives, providing a refreshing contrast to the grilled artichokes. It’s great for summer gatherings!
Costiera Wine:
A chilled glass of Costiera, an Italian white wine, pairs beautifully with the artichokes, enhancing the dish’s freshness and brightening the dinner table.
Mango Sorbet:
For dessert, a serving of mango sorbet cleanses the palate with its sweet, fruity flavor. Its lightness creates a delightful finish after the smoky artichokes.
Herby Aioli:
If you’re considering a twist, serve a herby aioli alongside the artichokes for dipping. It enhances their flavors and brings a creamy texture that contrasts nicely with the grilling.

Elevate your dining experience by mixing and matching these pairings, making every meal a flavorful celebration!

Make Ahead Options

Grilled Artichokes with Italian Salsa Verde are fantastic for meal prep, allowing you to enjoy a delicious dish with minimal last-minute effort. You can steam the artichokes up to 3 days in advance, storing them in an airtight container in the refrigerator to keep them fresh (this prevents browning). When you’re ready to grill, simply preheat your grill and brush them with olive oil and seasonings before grilling for about 6-8 minutes until grill marks appear. The Italian Salsa Verde can also be prepared a day ahead; just make sure to refrigerate it to retain its vibrant flavors. With this make-ahead approach, you’ll have impressive grilled artichokes ready to dazzle your guests, all while saving precious time!

Grilled Artichokes Variations

Get creative with these ideas for enhancing your grilled artichokes, ensuring each bite is as exciting as the last!

Herbed Aioli: Mix leftover salsa verde with mayo or a vegan alternative for a creamy, flavorful dip that elevates the dish.
Smoky Flavor: Add a touch of smoked paprika to the salsa verde or sprinkle it on grilled artichokes for a tantalizing, smoky twist.
Citrus Burst: Incorporate orange zest into the salsa verde for a refreshing pop of sweetness that pairs beautifully with the artichokes.
Spicy Kick: Add red pepper flakes to the salsa verde for a delightful heat that complements the earthy artichokes.
Nutty Crunch: Top the grilled artichokes with toasted pine nuts or chopped walnuts for an enjoyable crunch and delightful nutty flavor.
Mediterranean Touch: Mix in Kalamata olives or sun-dried tomatoes into the salsa verde for a Mediterranean flair, adding depth and brightness.
Extra Green: Substitute fresh basil or mint for the parsley in the salsa verde to introduce a different herbaceous note to your dish.
Gluten-Free Bread Crumbs: For a textured topping, mix gluten-free breadcrumbs with olive oil and herbs, then sprinkle on the artichokes before grilling for a mouthwatering crunch.

Tips for the Best Grilled Artichokes

Choose Fresh Artichokes: Always opt for plump, vibrant artichokes; those that feel heavy for their size usually promise better flavor and texture.
Perfect Steaming Time: Avoid overcooking by checking for tenderness after 25 minutes. Understeamed artichokes can be tough, while overcooked ones can become mushy.
Season Generously: Don’t hold back on kosher salt and freshly cracked black pepper. They elevate the artichokes’ earthy tones, enhancing the overall flavor profile beautifully.
Grilling Technique: Grill cut-side down initially to achieve those beautiful char marks. Flip them only for a short time to prevent drying out.
Salsa Verde Secrets: Allow the flavors of your salsa verde to meld by preparing it ahead of time. If possible, let it sit for 30 minutes before serving; this makes a huge difference!
Leftover Storage: Store any leftover grilled artichokes in an airtight container in the refrigerator for up to 3 days to maintain their flavor and freshness. Enjoy them cold or reheated!

Grilled Artichokes with Italian Salsa Verde Recipe FAQs

How do I choose the best artichokes?
Absolutely! Look for fresh, plump artichokes that feel heavy for their size. Avoid any that have dark spots or are wilted, as these signals indicate decreased freshness. The best artichokes have tightly closed leaves and vibrant green color.

How should I store leftover grilled artichokes?
Very simple! Place leftover grilled artichokes in an airtight container in the refrigerator, where they will stay fresh for up to 3 days. If you’re looking to enjoy them later, consider wrapping them tightly in plastic wrap, followed by aluminum foil, for freezing. This method allows them to stay good for up to 2 months!

Can I freeze grilled artichokes?
Yes, you can! To freeze grilled artichokes, first ensure they have cooled to room temperature. Then wrap each artichoke tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. They can be stored in the freezer for up to 2 months. When you’re ready to enjoy them, simply thaw in the refrigerator overnight, then reheat in the oven for best results.

What if my artichokes turn out tough after steaming?
Great question! If you find your artichokes are tough, they likely need more steaming time. Always start checking for tenderness around the 25-minute mark; they should be easy to pierce with a fork. If they aren’t tender yet, steam for an additional 5-10 minutes and check again. Aim for that tender consistency, and don’t rush; patience pays off!

Are these grilled artichokes safe for pets and people with allergies?
Yes, grilled artichokes are safe for many, but it’s important to note that while artichokes are safe for dogs, they can cause gastrointestinal issues in some pets. Keep an eye on them if they eat a lot! As for allergies, ensure no ingredients in the salsa verde (like garlic or capers) pose a risk, and feel free to adjust accordingly based on your dietary needs.

Can I make the salsa verde in advance?
You certainly can! In fact, making your salsa verde ahead of time enhances its flavor. Chop your ingredients, mix them well in a bowl, and let the salsa sit covered in the fridge for at least 30 minutes before serving. This allows all the herbs and spices to meld beautifully, creating a zesty condiment that pairs perfectly with your grilled artichokes.