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Grilled Baby Artichokes with Olive Oil and Lemon

Grilled Baby Artichokes with Olive Oil and Lemon

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  • 2/3 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice

Recipe Preparation

  • Squeeze juice from lemon into bowl of cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off bottom 3 rows of leaves. Cut off tip of artichoke. Halve artichoke lengthwise. Scrape out choke. Place in lemon water. Repeat with remaining artichokes.

  • Bring large pot of salted water to boil. Add artichokes and boil until crisp-tender, about 6 minutes. Drain; pat dry.

  • Prepare barbecue (medium heat). Mix oil and 1/3 cup lemon juice in small bowl. Brush artichokes with some of dressing. Grill until tender and charred in spots, about 5 minutes per side. Transfer to large bowl. Mix in dressing. Season with salt and pepper. Transfer artichokes to platter. Pour dressing into small bowl. Serve artichokes warm or at room temperature, offering dressing alongside. (Can be made 4 hours ahead. Let stand at room temperature.)

Reviews Section

Grilled Artichokes with Lemon Herb Tahini Dipping Sauce

*This post is sponsored by Ocean Mist Farms. All content and opinions are my own.

I found myself grilling artichokes a few weeks ago as part of some freelance photography work.

It was a new method (to me at least) for preparing artichokes and I was blown away with the results.

Skeptical at first, wondering how something as simple as grilling could really do anything worthwhile to the artichoke to make up for the extra step in preparation, I was converted at the end once I tasted them.

The smoky char from the grill really adds a nice touch especially when we&rsquore all quite used to mostly enjoying artichokes when they&rsquove been steamed, pressure cooked or, braised.

It&rsquos a crispier result and it&rsquos a fun change of pace!

I&rsquove roasted baby artichokes in the past and their crispy crunchy exterior makes them one of my favorite things to eat when in season.

They&rsquore also great when cut into small wedges and roasted in this sheet pan sausage and veggies dinner.

I should&rsquove therefore known how much I&rsquod enjoy grilling them!

How to Roast Artichokes

Artichokes oxidize quickly, so whenever you’re working with them, keep lemons handy to prevent browning. When I cook large artichokes, I rub them with lemon juice directly, but in this roasted artichoke recipe, I toss the prepared baby artichokes into lemon water instead.

So, first thing’s first! Fill a large bowl with water, and squeeze in the juice of a lemon. Cut the lemon into quarters, and drop them into the water.

Next, prepare the artichokes. Start by peeling the tough, dark outer leaves off a baby artichoke. Keep peeling until you reach leaves that are a bright yellow-green.

Then, trim the stem. You don’t need to cut off much! The artichoke stem is meaty and flavorful, so save as much of it as you can.

After you trim the stem, peel off its tough skin with a vegetable peeler.

Then, cut off the top of the artichoke. Trim off about 1/2 inch, so that all the exposed leaves are flat across the top.

Finally, cut the artichoke in half lengthwise. Add it to the bowl of lemon water, and repeat with the remaining baby artichokes.

You’re ready to cook! Drain the artichokes, and place them in a large baking dish. Add a fresh quartered lemon, and toss everything with olive oil, salt, and pepper. Arrange the artichokes cut-side-down, cover the dish with aluminum foil, and roast at 375°F for 25-30 minutes, until the artichokes are tender. Enjoy!

Spring Fling: Baby Artichokes

I couldn’t be more excited about this weeks celebration of spring fling! We are cooking up lots of different recipes using artichokes.

Recently I’ve developed a bit of an obsession with baby artichokes. I don’t know if I was living in a cave or what – but when I first discovered them at the farmers market I was thrilled! And then when the farmers told them they are WAY easier to clean than regular artichokes – I was hooked. I am a sucker for a good artichoke – but cleaning them, removing the heart, blah blah blah – it just seems like a lot of work. Well these little baby artichokes are way easier to clean, there is no removal of the artichoke heart and after you peel back a few layers and trim the ends, well, you can eat the whole thing! wooohoo

My favorite way to cook baby artichokes is sautéing them in a little olive oil with lots of garlic, pancetta, lemon zest and lemon juice. They make the perfect side dish as they compliment a variety of proteins and they have tons of flavor.

Let’s take a quick look on how to prep these little morsels of goodness:

First you just need to peel back the few outer layers until you can see the more tender leaves underneath. Gently remove the outer leaves and discard.

Trim the bottom of the artichoke and discard.

Trim the top 1/2 of the artichoke and discard that too! And then when you are done with that you should have a baby artichoke that looks like this!

You can saute them whole like this or cut them in halves or quarters depending on what you fancy!

Now comes the good part! You’re going to crisp up some pancetta and using the fat from the pancetta and a tad bit of olive oil if needed, saute the baby artichokes until they are almost tender! Throw in lots of garlic, lemon zest and juice and add the pancetta back to the pan. Season with a little salt and pepper and…. ta-da… you’re ready to eat!

Recipe Summary

  • 1 lemon, halved
  • Coarse salt
  • 12 sprigs fresh oregano, 4-5 inches
  • 6 garlic cloves, thinly sliced
  • 12 baby artichokes (1 pound)
  • ⅓ cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar or sherry vinegar
  • 12 red, orange, and yellow miniature bell peppers
  • 1 cup mixed pitted olives, rinsed
  • ½ teaspoon crushed red pepper
  • 1 or 2 lemons, halved (optional)

Fill a 5- to 6-quart pot half full with water. Squeeze juice from lemon halves into water add four of the oregano sprigs, two of the garlic cloves, and 2 tablespoons coarse salt. Working one at a time, snap off any loose outer leaves from artichokes. Use a serrated knife to trim stem and 1/4 inch off top. Halve lengthwise, then add to pot. Bring water to boiling reduce heat. Cover and cook about 10 minutes or until just tender when pierced with a knife drain.

Wipe out pot and return to stove top over medium-low. Add 1/3 cup olive oil and remaining eight oregano sprigs and four garlic cloves. Heat 1 to 2 minutes or until garlic is fragrant. Add vinegar and remove from heat.

Preheat grill to medium-high. Toss artichokes and peppers in a large bowl with an additional 2 tablespoons olive oil to coat. Grill in a grill basket, stirring occasionally, until artichokes are lightly charred and peppers are softened, 7 to 10 minutes. (Or thread artichokes and peppers onto 12-inch skewers. Grill 7 to 10 minutes, turning once.) If you like, grill lemon halves cut sides down until charred.

Add grilled artichokes and peppers to oil mixture in pot. Add olives toss to coat. Season with 1/2 teaspoon salt and the crushed red pepper. Serve immediately or refrigerate, covered, up to 1 week, bringing to room temperature before serving. If using, serve with grilled lemon halves. Serves 12.

Recipe Summary

  • 2 large artichokes
  • 1 lemon, quartered
  • ¾ cup olive oil
  • 4 cloves garlic, chopped
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.

Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.

Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.

Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.

Baby Artichokes

Baby artichokes may not be something you’ve experimented with – they seem like they are going to be a lot of effort, but just commit to 15 minutes of prep time, all the while anticipating how delicious this dinner will be. Trim the pointy tops and the bottom of the baby artichokes, and remove the tougher outer leaves. If they are very small, they won’t have any choke (inner bristly leaves), and you can leave them whole. Larger baby artichokes should be halved, and if you do see any spiky leaves in the middle, use a small spoon to scoop them out.

As soon as you finish trimming the artichokes , you want to get them into liquid that has something acidic in it, like lemon juice, to prevent browning. In this case they are going straight into a lemony marinade along with the chicken pieces. If you prefer chicken breasts instead of thighs go for it, knowing they may cook slightly faster than thighs.

Grilled Artichokes


  • ▢ 4 cleaned globe artichokes
  • ▢ 2 quarts vegetable stock
  • ▢ 1 (750) bottle dry white wine
  • ▢ 2 lemons, juiced
  • ▢ 1 orange, juiced
  • ▢ 5 sprigs thyme
  • ▢ 2 sprigs oregano
  • ▢ 5 black peppercorns
  • ▢ 3 juniper berries
  • ▢ 2 cloves garlic, lightly crushed
  • ▢ ¼ cup extra virgin olive oil

Roasted garlic aioli

  • ▢ 1 egg
  • ▢ ½ juice of lemon
  • ▢ 2 teaspoons Dijon mustard
  • ▢ ¾ cup salad oil vegetable oil is fine
  • ▢ 2 heads roasted garlic, removed from husk
  • ▢ salt and pepper to taste

Clarified butter


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About Teri Lyn Fisher

Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

Grilled Baby Artichokes with Lemon-Basil Oil

The theme of this week is "Spring Break for the Soul." I'm calling it this for many reasons. Reason number one being that it's only four days in and I already feel renewed, rejuvenated, and refreshed (and all those lovely other 'r' words that go hand-and-hand with vacation). Maybe it's the late morning workouts, afternoon naps, and three rounds of Sweet Mandy B's I've endured. Reason number two being that I've spent the last four days catching up with long lost friends and loved ones that have reminded me of memorable moments, funny happenings, and catchy inside jokes. Last but never least, reason number three being that all this rejuvenation has allowed me to tap into my more creative and fancy-free side. I enjoy this side of myself. The side that gets a little carried away with whimsical and idealistic notions and tends to run a bit further with them than the 5-day-work-week, more practical version of myself. So, for now, I'll be running with this creativity despite the risk of it becoming temporarily misplaced amidst the stacks of paperwork I'll be returning to next week.

Recently, I've spent a bit of time drooling over other, more successful, blogs' photos. I'll even go as far as saying that I've become slightly obsessed with analyzing the lighting, props, and angles of food photos on my favorite blogs. Altering between feelings of envy, inspiration, and defeat, I decided it was time that Blissful's photos started stepping up to the plate. After a few consultations with Dan and his SLR, I figured I'd tap into the photographer in me and give it a whirl with a fresh spring recipe I had been working on. A few pretty pennies spent on Anthro props, an artichoke lost to the gravity gods during staging transport, and an hour of Picasa-ing later and this is what I've got. They may not be perfect, but they're proof that a quality camera goes a long way. Needless to say, I don't think I'll be using that high-def BlackBerry camera of mine again anytime soon.

Blissful Basil's Grilled Baby Artichokes with Lemon-Basil Oil (Serves 2)

10 small basil leaves, finely shredded

1 small garlic clove, minced

sea salt and black pepper

Trim the base of each baby artichoke and remove the outer, tougher leaves. Cut each choke in half and set aside.

Heat 1 tbsp olive oil in nonstick skillet over medium-high heat and add the halved artichokes to the pan, insides facing up. Sprinkle sea salt and black pepper over the inside of the chokes and grill on each side for 3-5 minutes or until chokes are wilted, tender, and slightly charred. While grilling, mix together juice from ½ of lemon, 1 tbsp olive oil, garlic, basil, and a dash of sea salt.

Plate the grilled baby artichokes, insides up, and top each with the lemon-basil oil. Serve immediately and enjoy!


  1. Jorgen

    Change sows confusion, constancy - boredom

  2. Stiles

    Thanks. Exactly what is needed ))

  3. Maelisa

    I think it's the wrong way And you have to curl up from him.

  4. Elias

    Sorry to interrupt you, but could you please describe in a little more detail.

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