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Classic Grilled Artichokes

Serves 4

Total Time
1 hr 30 mins

A touch of char adds a pleasantly bitter counterpoint to artichokes' natural sweetness. Once you clean and simmer them, they grill in about the same time as boneless chicken breasts--cook both, and call it a meal with one of our sauce recipes.

Wine pairing with the caper sauce: A crisp, citrusy white like Grgich Hills 2013 Fumé Blanc (Napa Valley; $30)--bright enough to keep up with the capers, but earthy and minerally to pick up on the smoke from the grill too. --Sara Schneider

Classic Grilled Artichokes

Annabelle Breakey
 4 large artichokes
 1 tablespoon kosher salt
  Juice and juiced halves of 1 lemon
 3 tablespoons olive oil
  Caper Sauce
  Smoked Paprika-Garlic Butter
  Spicy Soy Mayo
Step 1

Slice 1 in. off leafy top end of artichokes. Trim darkened base of stems with a chef's knife and trim stems' fibrous outer layer with a paring knife. Pull off small, tough leaves and snip off thorny tips with scissors.

Step 2

In a large pot, bring 1 1/2 in. water to a boil. Add salt, lemon juice and juiced halves, and artichokes. Cover and bring to a boil; then reduce heat and simmer until a knife tip slides easily into artichoke bottoms, 30 to 40 minutes. Drain and let stand until cool enough to handle. Meanwhile, heat a grill to medium (350° to 450°).

Step 3

Quarter each artichoke lengthwise and scrape out fuzzy centers. Brush all over with olive oil. Grill, covered and turning once, until lightly browned, about 10 minutes total. Serve with sauce.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 166Calories from Fat 55
% Daily Value *
Total Fat 10g16%

Saturated Fat 1.5g8%
Cholesterol 0.0mg0%
Sodium 343mg15%
Total Carbohydrate 17g6%

Dietary Fiber 8.8g36%
Protein 5.3g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.