Artichoke Recipes for the Grill

My wife, Rainee and I love artichokes. On this page we will list our artichoke recipes and grilled artichoke tips. Living in the San Francisco Bay area for many years we would stop at the roadside stands in Half Moon Bay or going through the Salinas Valley.

Buying Great Artichokes

A few tips on buying good artichokes: pick them up, they should feel heavy and dense. Select the heavier chokes; they will have bigger hearts and more edible parts. Look for scales on the outside leaves, if there are some than look inside the leaves to see if it is infested. If so, leave it be. Check the bottom stem where it was cut, it should not be black or shriveled. So follow these guidelines and you will get pick of the litter.

Grill Roasted Garlicky Artichokes

We have played around with many artichoke recipes and this one is now one of our favorites, with a great balance of being easy and flavorful. I mean artichokes and roasted garlic... how can you loose? It does take time, so it works well with other dishes that have extended cooking times of at least an hour and a half. Plan accordingly or it can also be done quite well in the oven if you must.

This is also a healthy dish with loads of antioxidants and the use of olive oil as opposed to using butter or mayo on your ‘choke.

4 servings

4 artichokes

4-12 cloves of garlic dependent on your garlic tolerance, sliced roughly into ¼ cloves or 1/6 if large

6 tablespoons nice extra virgin olive oil

1 lemon

Kosher salt

Cut off the top 1/3 of the artichoke, then cut off the stem and pull the very bottom (and toughest) leaves from the bottom. Spread the leaves on the choke, being mindful of any remaining thorny parts. Rinse the inside of the choke, flushing them a bit. Shake them upside down to dry them. Sliced the garlic slices in between the leaves evenly around the choke. Drizzle the top with the olive oil and a few drops of lemon juice in each. Sprinkle with the kosher salt. Wrap each artichoke in double wraps of foil. Roast on the grill or BBQ for an hour and a half at around 375 degrees, if using lower heat increase your time.

Unwrap and the air will fill with the wonderful smell of roasted garlic. The choke will be nice and soft.


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