Lemon Herb Grilled Artichokes

One of my favorite plant-powered side dishes or appetizers is fragrant, crispy Lemon Herbed Grilled Artichokes. Just precook the artichokes, drizzle them with a flavorful vinaigrette, and grill them to perfection! Of course, the best part of the recipe is the grilled artichoke hearts at the center of each flower-like artichoke. These Mediterranean-style grilled artichokes are so flavorful, yet it’s just packed with powerful nutrients—such as fiber, protein, vitamins C and K, folate, and phytochemicals. Even my kids love a good grilled artichoke! Especially when I marinate artichokes in this lemony garlic-herb vinaigrette and grill them outdoors. It’s such an easy and wonderful way to start your outdoor meal or dinner party. Follow along with my step-by-step guide for How to Grill Artichokes here.

Artichokes grow really well in the sunny climate of my bioregion in California, and I have them growing in my garden each year. You can also find this vegetable at the farmers market during the warmer months, and at most supermarkets. With only 4 ingredients, not including pantry staples, you can get this delicious dish done in minutes. Then let people enjoy it—slowly peeling off the leaves on at a time—with a glass of chilled chardonnay or mineral water.

Step by Step Guide

Lemon Herb Grilled Artichokes

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(5 votes, average: 5.00 out of 5)
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5 from 5 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 28 minutes (not including marinating time)
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This easy, delicious recipe for Lemon Herb Grilled Artichokes is a healthy, delicious start for any meal. The best part is those tender, flavorful grilled artichoke hearts, of course!

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Ingredients

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Artichokes:

• 2 fresh artichokes
• 1 ½ tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced

Lemon Herb Vinaigrette:

• 1 lemon, juiced
• 1 1/2 teaspoons Herbes de Provence*
• Pinch black pepper
• Pinch salt (optional)

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Instructions

1. Trim off the top portion of the artichoke tops (the tips of the flowers) and the stems with a sharp knife. Slice in half vertically so as to open up each artichoke flower. With a metal spoon, scoop out the blossom portion of the artichokes in the center. (Read my step by step guide on prepping artichokes to be grilled here.)
2. Place trimmed artichokes in a medium pot with water, cover, and cook over medium heat for 10 minutes, until almost tender.
3. Place precooked artichokes in a baking dish.
4. To make the lemon herb vinaigrette: Whisk together lemon juice, olive oil, garlic, herbes de Provence, black pepper and sea salt in a small dish to create a vinaigrette.
5. Drizzle the vinaigrette over the artichokes and allow to marinate for about 30 minutes.
6. Grill the artichokes on a hot grill: first with outside of artichoke facing the heat for a few minutes, and then turn them over and grill with the inside of the flower facing the heat for an additional 5 minutes, until golden brown.
7. Serve immediately. Makes 4 servings (one artichoke half per serving).

Notes

*Herbes de Provence is a French herbal blend containing fennel, marjoram, parsley, rosemary, tarragon, lavender, and thyme. You can find it in many well stocked supermarkets or online, or you can make it yourself.

You can also roast this recipe in an oven at 375 F for about 10-15 minutes instead of grilling it in step 6.

Follow along with my step-by-step guide for How to Grill Artichokes here.

• Prep Time: 10 minutes
• Cook Time: 18 minutes

Nutrition

• Serving Size: 1 serving
• Calories: 85
• Sugar: 2 g
• Sodium: 87 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Carbohydrates: 9 g
• Fiber: 4 g
• Protein: 2 g
• Cholesterol: 0 mg

For other vegetable dishes, check out the following:

Roasted Chicory with Pistachios and Pomegranates
Maple and Balsamic Roasted Brussels Sprouts
Sautéed Asparagus with Fava Beans
Roasted Winter Vegetables Smothered in Tahini Sauce

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