12 Delicious Herbed Grilled Artichokes Recipes

Welcome to a world where herbed grilled artichokes transform from a simple side to the star of your table! Perfect for those who love to infuse their meals with fresh, vibrant flavors, these 12 recipes are your ticket to elevating any gathering or weeknight dinner. Whether you’re a grilling novice or a seasoned pro, get ready to discover mouthwatering ways to enjoy this seasonal favorite. Let’s dive in!

Garlic and Herb Grilled Artichokes

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Ingredients

• 4 large, fresh artichokes
• 1/4 cup rich extra virgin olive oil
• 4 cloves garlic, minced
• 2 tbsp freshly chopped parsley
• 1 tbsp freshly chopped thyme
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Prepare the artichokes by trimming the stems to 1 inch and cutting off the top 1/3 of each artichoke. Tip: Use kitchen shears for easier trimming.
2. Boil the artichokes in a large pot of salted water for 20 minutes, or until the base can be pierced with a knife. Tip: Adding a slice of lemon to the water can prevent browning.
3. Preheat your grill to medium-high heat, about 375°F.
4. In a small bowl, mix together the olive oil, minced garlic, parsley, thyme, black pepper, and sea salt. Tip: Let the mixture sit for 10 minutes to allow the flavors to meld.
5. Drain the artichokes and let them cool slightly before cutting them in half lengthwise.
6. Brush the garlic and herb mixture generously over the cut sides of the artichokes.
7. Grill the artichokes cut-side down for 5-7 minutes, or until they have nice grill marks and are slightly charred.
8. Flip the artichokes and grill for an additional 3-5 minutes.
9. Remove from the grill and serve immediately.

Grilled to perfection, these artichokes boast a smoky flavor with a tender heart and crispy edges. Serve them with a side of aioli for dipping to elevate the dish.

Lemon Thyme Grilled Artichokes

Cooking a dish that brings a burst of freshness to your table is always a delight, especially when it involves the vibrant flavors of lemon and thyme paired with the earthy tones of artichokes. This recipe for grilled artichokes is not only a feast for the taste buds but also a simple way to elevate your grilling game.

Ingredients

• 4 large fresh artichokes, trimmed and halved
• 1/4 cup rich extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp finely chopped fresh thyme
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your grill to a medium heat of 350°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large bowl, whisk together the olive oil, lemon juice, thyme, garlic, salt, and pepper until well combined.
3. Add the halved artichokes to the bowl, tossing gently to coat them evenly with the marinade. Let them sit for 10 minutes to absorb the flavors.
4. Place the artichokes cut-side down on the grill. Cook for 5 minutes, then flip and cook for an additional 5 minutes, or until they are tender and have nice grill marks.
5. Remove the artichokes from the grill and let them rest for a couple of minutes before serving to allow the flavors to meld together beautifully.

Zesty and aromatic, these lemon thyme grilled artichokes offer a delightful contrast between the charred exterior and the tender, flavorful heart. Serve them as a standout side dish or as part of a grilled vegetable platter for your next outdoor gathering.

Rosemary and Olive Oil Grilled Artichokes

For those looking to elevate their grilling game, rosemary and olive oil grilled artichokes offer a delightful combination of earthy flavors and tender textures. This dish is perfect for beginners eager to explore the art of grilling vegetables with a gourmet twist.

Ingredients

• 4 large artichokes, fresh and firm
• 1/2 cup rich extra virgin olive oil
• 2 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 1 tsp sea salt, coarse
• 1/2 tsp black pepper, freshly ground
• 1 lemon, juiced

Instructions

1. Prepare the artichokes by trimming the stems to 1 inch and cutting off the top third. Use kitchen shears to snip the sharp tips off the remaining leaves.
2. In a large pot, bring water to a boil and add the lemon juice. Steam the artichokes for 20 minutes until the base is tender when pierced with a knife.
3. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. While the grill heats, whisk together the olive oil, rosemary, garlic, salt, and pepper in a small bowl. Brush this mixture generously over the steamed artichokes.
5. Place the artichokes on the grill, cut side down. Grill for 5 minutes, then flip and grill for another 5 minutes until they are beautifully charred.
6. Remove from the grill and let them rest for a couple of minutes before serving. This allows the flavors to meld together beautifully.

Keep in mind, the key to perfect grilled artichokes lies in the steaming process—ensure they’re tender before grilling. The rosemary and olive oil marinade not only adds flavor but also helps achieve that desirable char. For an extra touch, serve with a side of garlic aioli for dipping. Known for their meaty texture and aromatic flavor, these grilled artichokes are a testament to how simple ingredients can transform into something extraordinary.

Spicy Herbed Grilled Artichokes

Here’s a simple yet flavorful way to bring a touch of elegance to your grill game with Spicy Herbed Grilled Artichokes. Perfect for beginners, this recipe breaks down each step to ensure your artichokes are perfectly charred and bursting with flavor.

Ingredients

• 4 large fresh artichokes, trimmed and halved
• 1/4 cup rich extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1 tbsp finely chopped fresh parsley
• 1 tsp sea salt
• 1/2 tsp finely ground black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, crushed red pepper flakes, parsley, sea salt, and black pepper to create a marinade.
3. Brush the marinade generously over the halved artichokes, ensuring each piece is well coated. Tip: Use a pastry brush for even application.
4. Place the artichokes cut-side down on the grill. Grill for 5 minutes, or until you see char marks forming.
5. Flip the artichokes and grill for an additional 5 minutes. Tip: Keep the grill lid closed to trap the heat and cook the artichokes evenly.
6. Remove from the grill and let them rest for 2 minutes before serving. Tip: Drizzle any remaining marinade over the top for extra flavor.

Last but not least, these Spicy Herbed Grilled Artichokes offer a delightful contrast of textures—tender on the inside with a slightly crispy exterior. Serve them as a standout side dish or atop a bed of mixed greens for a light, flavorful meal.

Balsamic Glazed Herbed Artichokes

Preparing balsamic glazed herbed artichokes is a delightful way to bring a touch of elegance to your table, combining the earthy flavors of artichokes with the sweet tang of balsamic glaze and the freshness of herbs.

Ingredients

• 4 large artichokes, trimmed and halved
• 1/4 cup rich extra virgin olive oil
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh thyme
• 1/2 cup high-quality balsamic vinegar
• 2 tbsp honey
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. In a small bowl, whisk together the extra virgin olive oil, parsley, thyme, sea salt, and black pepper to create a fragrant herb mixture.
3. Brush the herb mixture evenly over the halved artichokes, making sure to get between the leaves for maximum flavor.
4. Place the artichokes cut side down on a baking sheet lined with parchment paper for easy cleanup.
5. Roast in the preheated oven for 25 minutes, or until the edges start to crisp and brown.
6. While the artichokes roast, combine the balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until the mixture thickens slightly into a glaze.
7. Remove the artichokes from the oven and drizzle the balsamic glaze over them, using a brush to spread it evenly.
8. Return to the oven for an additional 5 minutes to allow the glaze to caramelize slightly.
9. Let the artichokes cool for a few minutes before serving to allow the flavors to meld together beautifully.

Yielded artichokes are tender with a slightly crispy exterior, enveloped in a sweet and tangy glaze that complements their natural earthiness. Serve them as a stunning side dish or as part of a Mediterranean-inspired platter for a visually appealing and delicious meal.

Parmesan and Herb Crusted Grilled Artichokes

Now, let’s dive into creating a dish that’s as delightful to prepare as it is to eat. Parmesan and Herb Crusted Grilled Artichokes are a perfect blend of crispy, cheesy, and herby flavors, making them an irresistible side or appetizer.

Ingredients

• 4 large artichokes, fresh and firm
• 1/2 cup rich extra virgin olive oil
• 1 cup freshly grated Parmesan cheese, sharp and nutty
• 2 tbsp finely chopped fresh parsley, vibrant and green
• 1 tbsp minced garlic, aromatic and pungent
• 1 tsp sea salt, coarse and flaky
• 1/2 tsp finely ground black pepper
• 1 lemon, juiced and zested, bright and tangy

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Trim the artichokes by cutting off the top third and the stem, then slice them in half vertically. Use a spoon to remove the fuzzy choke from the center.
3. In a large bowl, whisk together the olive oil, lemon juice, and zest, garlic, salt, and pepper. This marinade will infuse the artichokes with flavor.
4. Toss the artichoke halves in the marinade until they’re evenly coated, then let them sit for 10 minutes to absorb the flavors.
5. Place the artichokes cut-side down on the grill. Cook for 5 minutes, or until you see distinct grill marks and the edges start to crisp.
6. Flip the artichokes and sprinkle the cut sides generously with the Parmesan cheese and parsley mixture. Cover the grill and cook for another 5 minutes, or until the cheese is melted and bubbly.
7. Remove from the grill and let them cool for a couple of minutes before serving. Tip: The cheese will be extremely hot, so caution is advised.

These grilled artichokes boast a crispy Parmesan crust with a tender, flavorful heart. Serve them with a side of aioli or simply enjoy their herby, cheesy goodness straight off the grill.

Mint and Cilantro Grilled Artichokes

When summer grilling season hits its peak, there’s nothing quite like the aromatic blend of mint and cilantro to elevate your vegetables. This recipe for grilled artichokes brings a refreshing twist to your barbecue lineup, combining herbaceous flavors with a smoky char.

Ingredients

• 4 large fresh artichokes, trimmed and halved
• 1/4 cup rich extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup finely chopped fresh mint leaves
• 1/4 cup finely chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 400°F.
2. In a large mixing bowl, whisk together the olive oil, lemon juice, mint, cilantro, garlic, salt, and pepper to create a vibrant marinade.
3. Gently toss the artichoke halves in the marinade until each piece is thoroughly coated, ensuring the flavors penetrate.
4. Place the artichokes cut-side down on the grill. Cook for 5 minutes, or until you see distinct grill marks forming.
5. Flip the artichokes and continue grilling for another 5 minutes, allowing the other side to caramelize slightly.
6. Remove from the grill and let them rest for 2 minutes to allow the juices to redistribute.

The artichokes will have a tender yet slightly crisp texture, with the mint and cilantro offering a bright contrast to the smoky undertones. Serve them as a standout side dish or chop them into a rustic salad for an unexpected twist.

Chili Lime Herbed Grilled Artichokes

Mastering the art of grilling vegetables can elevate your summer dining experience, and these Chili Lime Herbed Grilled Artichokes are a perfect start. With a vibrant mix of flavors and a straightforward preparation, they’re ideal for beginners eager to impress.

Ingredients

• 4 large, fresh artichokes
• 1/4 cup rich extra virgin olive oil
• 2 tbsp freshly squeezed lime juice
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp chopped fresh cilantro
• 1 tsp chili powder
• 2 cloves garlic, minced

Instructions

1. Prepare a large pot of boiling water and a bowl of ice water. Trim the tops and stems of the artichokes, then halve them lengthwise.
2. Boil the artichokes for 10 minutes until slightly tender. Immediately transfer to ice water to stop the cooking process, then drain.
3. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. In a small bowl, whisk together the olive oil, lime juice, sea salt, black pepper, cilantro, chili powder, and minced garlic to create the marinade.
5. Brush the marinade generously over the cut sides of the artichokes, ensuring they’re fully coated for maximum flavor.
6. Place the artichokes cut-side down on the grill. Grill for 5 minutes, then flip and grill for another 5 minutes until char marks appear and they’re heated through.
7. Remove from the grill and drizzle with any remaining marinade before serving.

Artichokes grilled this way boast a smoky char that contrasts beautifully with their tender interior, while the chili lime marinade adds a zesty kick. Serve them alongside a creamy dip or as a bold addition to a grilled vegetable platter for a visually stunning and flavorful dish.

Dill and Mustard Grilled Artichokes

Out of all the summer vegetables, artichokes hold a special place for their versatility and unique flavor. Today, we’re transforming them into a smoky, tangy delight with a simple grill method that highlights their natural goodness.

Ingredients

• 4 large artichokes, fresh and firm
• 1/4 cup rich extra virgin olive oil
• 2 tbsp whole grain mustard, with visible seeds for texture
• 1 tbsp fresh dill, finely chopped for a bright aroma
• 1 tsp coarse sea salt, for a crunchy finish
• 1/2 tsp finely ground black pepper, for a subtle heat

Instructions

1. Prepare a large pot of boiling water and a bowl of ice water. Trim the artichokes by cutting off the top inch and the stem, then boil for 15 minutes until slightly tender.
2. Drain the artichokes and plunge them into the ice water to stop the cooking process, ensuring they retain a slight crunch.
3. Preheat your grill to medium-high heat, about 375°F, for a perfect sear without burning.
4. In a small bowl, whisk together the olive oil, whole grain mustard, fresh dill, sea salt, and black pepper to create a vibrant marinade.
5. Cut the cooled artichokes in half lengthwise and brush each half generously with the marinade, making sure to get between the leaves.
6. Place the artichokes cut-side down on the grill. Cook for 5 minutes, then flip and cook for another 5 minutes until they have beautiful grill marks.
7. Remove from the grill and drizzle with any remaining marinade for an extra flavor boost.

The artichokes will have a smoky exterior with a tender, meaty interior, complemented by the tangy mustard and fresh dill. Serve them as a standout side dish or chop them into a rustic salad for added texture.

Basil Pesto Grilled Artichokes

Elevate your summer grilling game with these Basil Pesto Grilled Artichokes, a dish that combines the earthy flavors of artichokes with the fresh, herby punch of homemade pesto. Perfect for beginners, this recipe guides you through each step to ensure delicious results.

Ingredients

• 4 large artichokes, fresh and firm
• 1/2 cup rich extra virgin olive oil
• 1/4 cup fresh basil leaves, tightly packed and vibrant green
• 2 cloves garlic, freshly minced
• 1/4 cup grated Parmesan cheese, finely shredded
• 1/4 cup pine nuts, lightly toasted
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 400°F.
2. Trim the tops and stems of the artichokes, then slice them in half vertically. Use a spoon to remove the fuzzy choke from the center of each half.
3. Brush each artichoke half generously with olive oil, ensuring all cut surfaces are coated to prevent sticking and promote caramelization.
4. Place the artichokes cut-side down on the grill. Cover and cook for 5 minutes, or until you see distinct grill marks.
5. Flip the artichokes and grill for an additional 5 minutes, covered, until tender when pierced with a fork.
6. While the artichokes grill, combine the basil, garlic, Parmesan, pine nuts, salt, and pepper in a food processor. Pulse until finely chopped.
7. With the processor running, slowly drizzle in the remaining olive oil until the pesto is smooth and emulsified.
8. Remove the artichokes from the grill and immediately brush them with the freshly made basil pesto, ensuring each half is well coated.

These Basil Pesto Grilled Artichokes offer a delightful contrast of textures, from the tender, smoky artichoke leaves to the creamy, vibrant pesto. Serve them as a standout side dish or atop a bed of mixed greens for a light, flavorful meal.

Sage and Butter Grilled Artichokes

Ready to elevate your grilling game with a dish that’s as impressive as it is simple? Sage and Butter Grilled Artichokes bring a gourmet touch to your backyard barbecue, combining the earthy aroma of sage with the rich, creamy texture of butter for a side dish that steals the show.

Ingredients

• 4 large, fresh artichokes
• 1/2 cup unsalted butter, melted
• 2 tbsp finely chopped fresh sage
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp rich extra virgin olive oil

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 400°F.
2. Trim the top 1 inch off each artichoke and snip the sharp tips off the leaves with kitchen shears.
3. Steam the artichokes for 25 minutes until the outer leaves pull away easily. Tip: A fork should slide into the base with little resistance.
4. In a small bowl, mix the melted butter, chopped sage, sea salt, and black pepper. Tip: Let the mixture sit for 5 minutes to infuse the butter with sage flavor.
5. Brush the steamed artichokes generously with olive oil, ensuring they’re well coated to prevent sticking on the grill.
6. Place the artichokes on the grill, cut side down, and cook for 5 minutes to achieve a slight char. Tip: Keep the grill lid closed to maintain an even temperature.
7. Flip the artichokes, brush the cut sides with the sage butter mixture, and grill for another 5 minutes.
8. Remove from the grill and serve immediately, offering extra sage butter on the side for dipping.

Out of the grill, these artichokes boast a smoky exterior with tender, flavorful leaves that peel away to reveal a heart infused with the aromatic blend of sage and butter. Perfect for sharing, they’re a conversation starter at any summer gathering.

Tarragon and White Wine Grilled Artichokes

Here’s a simple yet elegant way to elevate your grilling game with Tarragon and White Wine Grilled Artichokes. Perfect for summer gatherings, this dish combines the earthy flavors of artichokes with the aromatic touch of tarragon and the subtle acidity of white wine.

Ingredients

• 4 large, fresh artichokes
• 1/2 cup rich extra virgin olive oil
• 1/4 cup dry white wine
• 2 tbsp freshly chopped tarragon
• 2 cloves garlic, finely minced
• 1 tsp coarse sea salt
• 1/2 tsp finely ground black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 375°F.
2. Trim the tops and stems of the artichokes, then slice them in half vertically. Use a spoon to remove the fuzzy choke from the center.
3. In a large bowl, whisk together the olive oil, white wine, chopped tarragon, minced garlic, sea salt, and black pepper to create a marinade.
4. Brush the artichoke halves generously with the marinade, ensuring all cut surfaces are well coated.
5. Place the artichokes cut-side down on the grill. Cover and cook for 5 minutes, or until grill marks appear.
6. Flip the artichokes, cover, and grill for another 5 minutes. Baste with any remaining marinade halfway through.
7. Test for doneness by piercing the base with a knife; it should slide in easily. If not, grill for an additional 2-3 minutes.

With their tender hearts and slightly charred edges, these artichokes offer a delightful contrast of textures. The tarragon and white wine marinade infuses them with a sophisticated flavor profile that pairs beautifully with a crisp salad or as a standalone appetizer.

Conclusion

Variety is the spice of life, and our roundup of 12 Delicious Herbed Grilled Artichokes Recipes offers just that! From classic to creative, there’s a recipe here to tantalize every taste bud. We’d love to hear which one becomes your favorite—drop us a comment below. Loved what you saw? Share the love on Pinterest and spread the joy of grilling artichokes to friends and fellow foodies!