• 2 Ratings

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

Source: Better Homes and Gardens


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; 24 g total fat; 4 g saturated fat; 13 g polyunsaturated fat; 7 g monounsaturated fat; 12 mg cholesterol; 305 mg sodium. 319 mg potassium; 11 g carbohydrates; 5 g fiber; 1 g sugar; 3 g protein; 0 g trans fatty acid; 310 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 41 mcg folate; 0 mcg vitamin b12; 43 mg calcium; 1 mg iron;


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