Grilled Artichokes served with Thai Honey Vinaigrette

I first enjoyed grilled artichokes at Houston’s Restaurant in Bethesda, MD. They were so delicious and certainly a healthier version from my childhood favorite that was stuffed with hollandaise sauce.

Growing up with a chef-mother was always interesting. It wasn’t unusual to be served Beef Wellington on a Tuesday or lift a pot lid on duck l’orange in-the-making on a Saturday afternoon. Then there was that scratch-made custard. All yummy. When I was a kid, artichokes were a regular staple at Springtime supper.

Preparing for grilled artichoke Trim artichokes after the choke has been removed, drying before being prepared to grill

Grilled artichokes require some extra preparation, as a result, I only make these on holidays or weekends. Artichokes are not difficult to prepare or grill, and they are always a big hit.

You can serve grilled artichokes with dipping sauce or you can marinate them in the dipping sauce for a couple of hours before you put them on the grill. I experiment with this recipe all the time. The most important tip is to avoid burning them. I use the “ConvEGGtor” on our “Green Egg” so that the artichokes don’t ignite when I place them on the grill. I like a little bit of charcoal, but not too much. Too much charcoal is not good for your health.

Artichokes with the choke

How to Make Grilled Artichokes

  • Get started by snipping off the sharp leaf edges of the outside of the choke (see top photo).
  • (You do this so that you won’t get cut when you eat the meat from the leaves)
  • Cut a straight edge across the top of the choke. (It looks neater)
  • Boil a large pot of water and drop the whole artichoke into the water
  • Allow boiling for 20-30 minutes (less time for smaller artichokes, more time for larger).
  • Remove the artichokes from the water and place into a bowl of ice water.
  • When cool, Cut the choke in half (image just above) and remove the “choke”
  • For the vinaigrette, combine all ingredients in a glass bowl
  • Whisk until emulsified
  • Provide as a dipping sauce for artichokes after grilling
Artichoke Preparation

Grilling the Artichokes

  • Rinse and dry the de-choked half-artichokes.
  • Sprinkle a generous amount of olive oil and salt and pepper, both front and back.
  • Place on the grill just long enough to get “grill marks” and a little bit of smokey flavor on both sides.
  • Serve warm with our Thai Honey Vinaigrette as a dipping sauce or try our Honey Vinaigrette if you prefer

If you decide to try making this recipe, share a snapshot with us using #waxingkararecipes on Instagram. We love seeing your photos!

Artichokes with the choke

Grilled Artichokes with Vinaigrette

Course: Condiment
Cuisine: American
Keyword: artichokes, grilled artichokes
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 15
Calories: 115kcal
Grilled Artichokes served with Thai Honey Vinaigrette are delicious anytime you can get your hands on fresh artichokes.
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  • 3/4 c olive oil
  • 1/4 c apple cider vinegar
  • 1/4 c freshly-squeezed lemon juice
  • 1/4 c Waxing Kara Honey
  • 1 tbsp. sriracha sauce
  • 1 tsp. soy sauce
  • 3 roasted garlic cloves peeled
  • 1 tsp. fresh ground ginger root
  • dash black pepper


  • Combine all ingredients in glass bowl
  • Whisk until emulsified
  • Provide as dipping sauce for artichokes after grilling


Calories: 115kcal | Carbohydrates: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 12mg | Sugar: 4g | Vitamin C: 2.5mg | Calcium: 1mg | Iron: 0.1mg
Grilled Artichokes Tall Pin

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