The first time I had grilled artichokes was at Houston’s Restaurant in Bethesda, MD. They were smoky, charred at the edges, and a world away from the artichokes of my childhood, which always arrived swimming in hollandaise. One bite and I was hooked.
Growing up with a chef for a mother meant dinner was never ordinary. Beef Wellington on a Tuesday, duck l’orange simmering away on a Saturday afternoon, scratch-made custard cooling on the counter. Artichokes were a springtime staple at our table, and learning how to grill artichokes years later felt like coming back to something familiar with a new trick up my sleeve.
Grilled artichokes take a little extra prep, which is why I tend to save them for weekends and holidays. The good news: they are not difficult to make, and they are always a crowd-pleaser. Once you understand the rhythm of it, par-cook, halve, scrape, char, the whole thing comes together without much fuss.
You can serve them with the dipping sauce on the side, or marinate the halves in the vinaigrette for a couple of hours before they hit the grill. I tinker with this recipe constantly. The one rule I never break: do not let them burn. I use the “ConvEGGtor” on our Big Green Egg so the artichokes get even heat without igniting over the coals. A little charcoal for flavor is lovely; a lot of heavy char is not what you are after.
How to Grill Artichokes, Step by Step
The trick to a great grilled artichoke is doing most of the cooking before it ever touches the grill. You par-cook the whole artichoke until tender, then finish it over the fire just long enough to pick up color and smoke. Here is how I prep them:
- Snip off the sharp tips of the outer leaves with kitchen shears (see the top photo). This keeps you from getting pricked when you pull the leaves later.
- Optional: trim a straight edge across the top of the artichoke to neaten it up.
- Bring a large pot of water to a boil and drop the whole artichokes in.
- Boil for 20 to 30 minutes, less for smaller artichokes, more for larger ones, until a knife slides into the base with just a little resistance.
- Pull the artichokes out and plunge them into a bowl of ice water to stop the cooking.
- Once cool enough to handle, cut each artichoke in half and scoop out the fuzzy “choke” in the center with a spoon.
Making the Thai Honey Vinaigrette
This is where the honey earns its keep. The vinaigrette doubles as both a marinade and a dipping sauce, and it leans on a spoonful of Eastern Shore honey to balance the bright apple cider vinegar, fresh lemon, and a hit of sriracha. Honey emulsifies the dressing beautifully and softens the acid, which is exactly why it works so well in vinaigrettes. For this one I reach for our Wildflower Honey, since its bold, multi-floral character holds up against the soy, ginger, and garlic without disappearing.
- Combine all the vinaigrette ingredients in a glass bowl.
- Whisk until emulsified and glossy.
- Use it as a marinade ahead of grilling, a dipping sauce after, or both.
If you prefer something brighter and more citrus-forward, our Honey Lemon Vinaigrette is a lovely swap that works just as well here.
Grilling the Artichokes
- Rinse and pat the de-choked halves dry.
- Brush both sides generously with olive oil and season with salt and pepper.
- Place them cut side down on the grill, just long enough to get good grill marks and a touch of smoky flavor, then flip and repeat.
- Serve warm with the Thai Honey Vinaigrette for dipping. A little crumbled goat cheese over the top is a wonderful finishing touch, the soy in the dressing plays beautifully against it.
Want to build a whole cookout around these? They make a perfect starter in our summer grilling roundup, and if you want to dial in which jar to reach for in any dressing or glaze, our honey pairing guide breaks it down by varietal.
FAQs About Grilled Artichokes
Do you need to boil artichokes before grilling them?
Yes. Artichokes are dense and take a long time to cook through, so par-boiling them for 20 to 30 minutes until tender means they only need a few minutes on the grill to pick up char and smoke. Skipping this step leaves you with leaves that are scorched outside and tough inside.
How do you know when grilled artichokes are done?
They are ready when a knife slides into the base of the artichoke with just a little resistance during par-boiling, and once on the grill, when both cut sides have visible grill marks and a light char. The whole point of grilling is finishing flavor, not cooking them through, so a few minutes per side is plenty.
What honey is best for the Thai honey vinaigrette?
A bold, complex honey works best because it has to stand up to soy, ginger, garlic, and sriracha. We reach for Wildflower Honey for its multi-floral depth, though any raw honey from our Eastern Shore Honey collection will do the job. A milder varietal will get lost against the stronger flavors.
Can you make grilled artichokes ahead of time?
You can par-boil the artichokes, remove the chokes, and refrigerate the halves for up to a day before grilling. The vinaigrette can also be whisked ahead and kept in the fridge; let it come back to room temperature and whisk again before serving, since vinaigrettes separate naturally over time.
What do you serve with grilled artichokes?
They shine as an appetizer or side at any cookout. Crumbled goat cheese over the warm halves is a favorite finishing touch, and they fit right in alongside grilled summer vegetables, corn on the cob, or a honey-glazed main from our summer grilling lineup.
