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Grilled Artichokes with Garlic Butter
5 from 15 votes

Grilled Artichokes with Garlic Butter

Grilled Artichokes with Garlic Butter features tender artichoke quarters cooked gently then grilled to develop smoky charred marks. Boiling with peppercorns, garlic, and lemon infuses the artichokes with subtle aromatics before finishing with a drizzle of olive oil and seasoning. The dish is served with a rich lemon-garlic butter sauce made from butter, lemon zest and juice, thinly sliced garlic, and fresh thyme leaves, adding a creamy and herbal note to the smoky vegetable.

Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Course: Appetizer, Others
Cuisine: American, Vegetarian

Ingredients

  • artichokes
  • 2 Artichoke large
  • 1 tablespoon black peppercorns
  • 4 cloves garlic
  • 1 lemon halved
  • olive oil
  • salt Kosher salt and freshly ground
  • black pepper Kosher salt and freshly ground
  • butter lemon garlic
  • ½ cup butter 1 stick
  • 2 lemon zested and juiced, plural
  • 2 cloves garlic thinly sliced
  • ½ teaspoon kosher salt
  • Leaves thyme 6-8 sprigs, fresh

Instructions

    Cup of Yum
  1. For the Artichokes
  2. With a serrated knife, cut artichokes into quarters and cut sharp tips of leaves off. Scoop out the prickly center part of the artichoke, and discard. Immediately rub the cut side of the artichoke with a lemon half to help avoid yellowing. Place artichokes in a large stockpot filled with cold water.
  3. Add peppercorns and garlic cloves. Squeeze the juice of the lemon into the water and add the leftover lemon skin/peel to the water. Bring artichokes to a boil, reduce to simmer and cook for 20-25 minutes or until artichoke leaves easily pull from the head and the bottoms of the artichokes are tender.
  4. Remove from the stock pot and drain.
  5. Prepare a grill with hot coals or a gas grill over high heat. Drizzle artichokes with olive oil and kosher salt and pepper.
  6. When grill is hot, place artichokes on grill and cook for 3 minutes each side or until nice grill marks appear. Remove and serve immediately or at room temperature with garlic lemon butter (recipe follows).
  7. For the Lemon Garlic Butter
  8. Melt the butter in a small saucepan over low heat. Remove from heat and allow the solids to cool slightly, then skim the fat solids from the clear butter below and discard the solids. Add lemon zest, garlic cloves, kosher salt and fresh thyme and cook on medium until garlic browns slightly and becomes aromatic, about 5 minutes.
  9. Add lemon juice to butter mixture and mix well.
  10. Drizzle over artichokes or on the side as a dipping sauce.