Grilled Artichokes Recipe

Prepare artichokes

Trim the artichokes: snap off tough outer leaves near the base, trim the stem to about 1 inch and peel the stem, and use kitchen shears to trim 1/2 inch from the tips of the leaves. Rub the cut areas immediately with lemon juice to prevent browning.

Halve and core (optional)

If preferred for quicker cooking and easier grilling, halve each artichoke lengthwise and scoop out the fuzzy choke with a spoon. If leaving whole, proceed to poach longer in the next step.

Make poaching liquid & poach

In a wide pot, combine water, 1 cup fresh lemon juice, kosher salt, bay leaves and smashed garlic. Bring to a simmer. Add whole or halved artichokes, reduce heat to a gentle simmer, cover, and poach until tender when pierced with a knife — about 25–35 minutes for halved artichokes, 35–45 minutes for whole, depending on size. Drain well, cut any remaining tough centers, and let cool slightly.

Prepare dressing

Whisk together 4 tablespoons extra-virgin olive oil, lemon zest, 2 tablespoons lemon juice, minced garlic, red pepper flakes, salt and black pepper in a small bowl.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). If using a grill pan, heat it over medium-high heat and brush lightly with oil.

Oil artichokes

Brush the cut surfaces and exposed leaves of the poached artichokes generously with the remaining 2 tablespoons olive oil to prevent sticking and to help develop char.

Grill artichokes

Place artichokes cut-side down on the hot grill. Grill 4–6 minutes until charred and smoky, then flip and grill the outer leaves 3–4 minutes to develop more color. Total grilling per side may vary; look for attractive char and warmed through centers.

Brush with dressing

During the last minute on the grill, brush the grilled faces with the prepared lemon-garlic dressing so flavors set into the flesh.

Assemble

Arrange a bed of arugula on a platter. Place grilled artichokes on top of the arugula, cut-side up if halved, or upright if whole.

Finish & serve

Sprinkle grated Parmesan or Pecorino over the artichokes and arugula, squeeze lemon wedges over the top to taste, and serve immediately. Pass extra dressing at the table if desired.