Grilled Artichokes with Garlic, Parsley, and Lemon
These grilled artichokes take some time and attention to prepare, but they're well-worth the effort. The raw artichokes soak up the garlicky, lemony marinade, which pulls double-duty as a dipping sauce. Serve as a vegetarian feast with Italian Potato Salad, or alongside grilled meat or fish.
Servings: 4 people, as a side
Ingredients
- 2 lemons, 1 halved, 1 juiced to make 2 tablespoons freshly squeezed lemon juice
- 2 large globe artichokes (about 1 3/4 pounds total)
- 1/2 cup extra-virgin olive oil
- 1/2 cup finely chopped parsley
- 2 tablespoons freshly squeezed lemon juice
- 2 garlic cloves, finely chopped
- 1/2 teaspoon red pepper flakes
- Kosher salt
Instructions
- Trim the artichokes. Squeeze the juice from one half of the lemon into a large bowl of cold water, then add the lemon half to the bowl. Working with one artichoke at a time, snap off the tough, outer leaves around the stem end. Use a serrated knife to cut off the top third (about an inch). Immediately rub the cut surface with the other half of the lemon to prevent it from browning. Trim about 1/2-inch off the bottom of the stem and use a vegetable peeler to remove the fibrous outer layer. Rub surfaces with lemon.
- Quarter the artichoke lengthwise. Using a sharp paring knife, cut out the hairy choke and prickly purplish leaves in the center to create a cavity. Rub the cut sides with lemon and place the artichoke quarters in lemon water. Repeat with the remaining artichoke.
- Steam the artichokes. Place a vegetable steamer in a large, wide-mouthed pot and fill it with about an inch of water (the water level should not rise above the level of the steamer.) Place artichokes in the pan, cover, and bring the water to a boil. Steam the artichokes until the stems and centers can be easily pierced with a paring knife, and the petals peel off easily, 12-15 minutes.
- While the artichokes are steaming, prepare the marinade. Add oil to a glass measuring cup and stir in parsley, 2 tablespoons lemon juice, garlic, and red pepper flakes. Season the dressing generously with salt to taste.
- Marinate the artichokes. Place artichokes in a large baking dish and drizzle with about 1/4 of the marinade. Toss the artichokes until well coated, or use a pastry brush to coat with marinade. Let marinate for at least an hour, or cover and refrigerate up to overnight. Reserve the remaining marinade in your refrigerator.
- Grill the artichokes. Preheat a gas grill to high until hot, about 15 minutes. When the grill is hot, place the artichokes, cut-side down, on the grill over direct heat. Close the grill and cook until nicely charred, about 5 minutes. Using tongs or a spatula, flip artichokes and grill until browned, about 5 minutes more. Transfer to a large serving dish and sprinkle with salt. Drizzle about a tablespoon of the marinade over the artichokes and pour the rest into a bowl for dipping.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- The artichokes can be trimmed and steamed the night before, just let them come to room temperature before grilling them.
- Grilled artichokes will keep, covered, in the refrigerator for up to 3 days and may be served chilled.
Nutrition
Calories: 268.8kcal | Carbohydrates: 6.7g | Protein: 2.1g | Fat: 27.1g | Saturated Fat: 3.7g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 19.7g | Sodium: 60.7mg | Potassium: 237.1mg | Fiber: 3.5g | Sugar: 0.6g | Vitamin A: 8.3IU | Vitamin C: 7.5mg | Calcium: 28.4mg | Iron: 1mg
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