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Garlic & Herb Grilled Artichokes with Lemon Herb Vinaigrette

These Garlic & Herb Grilled Artichokes are the kind of appetizer that feels like something you’d order at your favorite Italian restaurant. Steamed until tender, kissed with smoky grill marks, and finished with a bright lemon herb vinaigrette, they’re elegant enough for entertaining but surprisingly simple to make at home.

Garlic & Herb Grilled Artichokes with Lemon Herb Vinaigrette
Author admin
Prep Time 25 Min*
Cook Time 40 Min*
Total Time 70 Min

Ingredients

Artichokes

  • 4 large globe artichokes
  • 1 lemon, halved
  • 8 cups water
  • 1 cup dry white wine (optional, but recommended)
  • 8 garlic cloves, smashed
  • 3 bay leaves
  • 2 tbsp kosher salt
  • 1 bunch parsley stems
  • 4 sprigs fresh rosemary
  • Olive oil, for drizzling

Lemon Herb Vinaigrette

  • ⅓ cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp white wine vinegar (or champagne vinegar)
  • 1 tsp Dijon mustard
  • 1 small garlic clove, finely grated
  • 2 tbsp finely chopped parsley
  • 1 tbsp finely chopped basil
  • 2 tbsp finely grated Parmesan
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • Pinch of red pepper flakes (optional)

For Garnish

  • Freshly grated Parmesan
  • Chopped parsley
  • Fresh lemon zest
  • Flaky sea salt
  • Freshly cracked black pepper
  • Lemon wedges

Instructions

  1. Prepare the Artichokes

Trim about 1 inch from the tops of the artichokes.

Trim the stems so they sit flat, then peel the stems with a vegetable peeler.

Using kitchen shears, snip the sharp tips from the outer leaves.

Rub all cut surfaces with the lemon halves to prevent browning.

  1. Steam the Artichokes

Fill a large pot fitted with a steamer basket with:

  • Water
  • White wine
  • Garlic
  • Bay leaves
  • Kosher salt
  • Parsley stems
  • Rosemary

Bring to a boil.

Arrange the artichokes stem-side up in the steamer basket.

Cover tightly and steam for 30–40 minutes, depending on their size.

Check the water level after about 20 minutes, adding a splash more if it has nearly evaporated.

The artichokes are ready when:

  • A paring knife slides into the base with slight resistance.
  • An outer leaf pulls away easily.
  • They still feel sturdy enough to hold their shape.

Avoid overcooking, they’ll finish on the grill.

  1. Cool

Transfer the steamed artichokes to a rack or cutting board.

Allow them to cool for 10–15 minutes, until they’re comfortable to handle.

  1. Halve & Clean

Slice each artichoke in half lengthwise.

Using a spoon, gently remove the fuzzy choke while keeping the heart intact.

Pat the cut sides completely dry.

  1. Season

Drizzle the cut sides with olive oil and sprinkle lightly with kosher salt.

Let them rest for 15–20 minutes before grilling.

  1. Grill

Preheat the grill to 400–425°F (medium-high).

Place the artichokes cut-side down.

Grill for 3–5 minutes, until deeply charred.

Flip and grill for another 2–3 minutes.

  1. Make the Lemon Herb Vinaigrette

Whisk together:

  • Extra-virgin olive oil
  • Lemon juice
  • White wine vinegar
  • Dijon mustard
  • Garlic
  • Parsley
  • Basil
  • Parmesan
  • Kosher salt
  • Black pepper
  • Red pepper flakes (if using)

Whisk until smooth and fully emulsified.

  1. Assemble

Arrange the warm grilled artichokes on a serving platter.

Drizzle generously with the lemon herb vinaigrette.

Finish with:

  • Freshly grated Parmesan
  • Chopped parsley
  • Fresh lemon zest
  • Flaky sea salt
  • Freshly cracked black pepper

Serve immediately with lemon wedges alongside.