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Grilled Baby Artichokes

Grilled Baby Artichokes
According to the calendar, it’s the first day of Spring, but it sure still feels like winter outside here in central New Jersey. Patches of snow are scattered across my lawn from the last storm and even more snow is forecast for our region today.
But if Mother Nature isn’t cooperating, signs of Spring are abundant at the grocery store – from the first fava beans to these baby artichokes that I couldn’t resist.
I’ve made stuffed artichokes and posted the recipe for them before, as my mother-in-law taught me years ago. But I’d never grilled artichokes the way my blogger buddy Marie does. Until now, that is.
They’re a snap to make, but they do need to be boiled first before putting on the grill (or grill pan, in this case.)
Just square off the tops and plunk them into boiling water for 1/2 hour to 45 minutes. Test with a knife and if they offer no resistance, they’re done. Drain and cool, then cut in half and scoop out the small choke in the middle.
Drizzle them with olive oil, and sprinkle with salt, pepper, some minced garlic, parmesan cheese (or Romano) and minced parsley. Toss in a bowl to coat.
 Then place on a grill pan that’s heated on high heat and brushed with olive oil.
 After a few minutes, they should have nice grill marks, so flip on the other side and let them heat another few minutes until thoroughly heated through.
 Serve as a side dish, or as a first course, or even as appetizers with drinks. Have a side dish ready for the inedible part of the leaves.  
Join us for a writing retreat in one of the most beautiful places on Earth – along the shores of Italy’s Lake Como. Click here for more information.
Grilled Baby Artichokes
Trim the top of the artichokes and boil for 1/2 hour to 45 minutes, until tender. Remove and cool, then cut out the hairy choke in the middle. Place the artichoke halves in a bowl and drizzle with olive oil. To the bowl, add salt and pepper to taste, minced garlic, minced parsley and some parmesan cheese (or Romano cheese). Toss everything together and grill on high heat for a few minutes on one side, then flip and grill the second side for a few minutes.


This Post Has 13 Comments
  1. How I wish we could get decent artichokes around here. I'm so envious of the ones I see on social media from the markets in Italy–the ones with the long stems (my favorite part next to the choke). I've had grilled carciofi sott'olio but I'll bet the fresh ones are even better. Cheers, D

  2. We have spring. How is that possible? Last year we had 2 feet of snow on the ground. But we grilled. I have seen some nice artichokes appearing in the stores. You bet I will grill these babies. Such a great change from winter eating.

  3. You've convinced me to try again. The last time we attempted making edible artichokes was a dismal failure. I'm going to follow your procedure to the letter and succeed. We love artichokes. Mille grazie!!

  4. Grilled artichokes are such a summer (or indoor grill pan) treat to savor! You trimmed yours so beautifully. I like to use my new pressure cooker to make stuffed artichokes, and now I'm looking forward to steaming some up in summer to grill.

  5. This is one of my favorite ways to prepare artichokes. My mouth is watering just looking at them. A local farmers' market vendor grows artichokes and always has a good supply of the little ones. Can't wait to buy some.

  6. Those look great, and they are the perfect accompaniment to simple springtime grilled meats. There are so many beautiful artichokes in our markets now, and here in California we have Castroville – the center of the artichoke universe.

  7. Oh yes, Linda, these artichokes so perfectly take me back to my days in Rome! I am anxious to try this recipe either on a griddle or on the grill here in the States! Irresistible!
    Buon Pasqua amica!
    I so wish to join you on your sojourns to Italy some day when I retire!!!

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