Grilled Artichokes

by Sarah on June 11, 2012

Once upon a time, a long long time ago, there was a caveman or cavewoman who was either a) a genius; or b) starving; or c) both, and he or she figured out that the giant thistle artichoke was edible.  My money is on (c).   I mean seriously, the artichokes are sticking out of a giant prickly plant and also have big needles on them.

Which leads me to believe it was a cavewoman.  Would a caveman have the patience to figure out the mystery of this giant thistle?

I’m sure that even our cavewoman didn’t trim the artichokes nicely and cut off the needles but you can.  Leave as much stem as you can.  If you pick them yourself, leave up to six inches of the stem intact.  It tastes like the heart.  And remember to use your vegetable peeler, not your paring knife.

Grilling artichokes only takes a few minutes, so you’ll want to par-boil these guys in some lemon water for about 20 minutes.

Cut them in half.  Even cut the stem in half so everyone gets some.

Then, using a small spoon, scoop out the hairy thistle thing that grows in the center, along with the innermost artichoke leaves–you know, the ones that don’t really have anything on them but sticker-y things.  Maybe a starving caveman wants those but we do not.

Drizzle with good quality olive oil, spritz with some lemon and sprinkle on some kosher or sea salt.  This seriously couldn’t be any easier.

Tell your husband/wife/lover/friend/child/lackey to go fire up the grill and let you know when it’s ready.  Then plop the artichoke halves on there, cut side down.

Let them cook undisturbed until they’ve got a decent char going on them, then flip ‘em over.  Do the same thing.

It’s as simple as that.  Even a caveman could do it.  (Sorry).

Grilled Artichokes


  • 2 large artichokes, trimmed
  • 2 lemons
  • olive oil
  • kosher or sea salt


  • Place artichokes in a large sauce pan, and fill to 1/3 of the way up the size of the artichokes with water.
  • Cut one of the lemons in half and squeeze the juice in the saucepan. Add the halves.
  • Turn the heat to medium-high and bring to a boil. Lower heat and simmer, covered until tender, about twenty minutes. Remove from pot.
  • Prepare the grill, if using charcoal.
  • When cool enough to handle, slice the artichokes in half lengthwise.
  • Drizzle with olive oil and one half of the remaining lemon's juice. Sprinkle with salt.
  • Place over a medium-hot grill cut side down and let get slightly charred. Turn and let cook on the other side.
  • Dress with a little more oil and serve with lemon wedges from last half of lemon.

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