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.
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.
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
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
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Grilled Artichokes with Vinaigrette
- 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