Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 2 Ratings

These grilled artichokes make a perfect summer appetizer. Make them ahead for effortless entertaining!

Source: Better Homes and Gardens


Credit: Con Poulos

Recipe Summary

20 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • For mayo, in bowl whisk together mayonnaise, espelette pepper, lemon zest, lemon juice, garlic powder, and 1/8 tsp. kosher salt until combined. Cover and refrigerate until ready to use.

  • To cook artichokes, bring a large pot of salted water to boiling. Add garlic cloves and lemon halves, squeezing lemon juice into pot before dropping in halves. Add artichokes; bring water to a simmer and cook about 25 minutes or until tender when pierced with a paring knife. Drain and transfer cooked artichokes to cutting board to cool.

  • Heat grill to high. Cut artichokes in half lengthwise; scoop out choke and some of the soft inner leaves from around each heart. Season remaining parts with 1/4 tsp. kosher salt and 1/4 tsp. black pepper; drizzle with olive oil.

  • Place artichokes on grill, flat sides up; cook about 4 minutes or until golden brown and lightly charred on one side. Turn; cook 4 minutes more or until grill marks appear. Serve with mayo for dipping. Top with additional pepper and/or rosemary, if desired.


To make ahead, prepare artichokes through Step 2. Wrap in plastic wrap; chill for up to 2 days. Continue as directed. If the grilled artichokes need to be reheated, place them in a baking dish, cover lightly with foil and reheat in a 350°F oven 10 to 15 minutes or until warm.

Nutrition Facts

264 calories; fat 24g; cholesterol 12mg; saturated fat 4g; carbohydrates 11g; mono fat 7g; poly fat 13g; insoluble fiber 5g; sugars 1g; protein 3g; vitamin a 309.8IU; vitamin c 11.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 41.4mcg; sodium 305mg; potassium 319mg; calcium 43mg; iron 1.2mg.