Introduction
Artichokes may seem like an unusual choice for grilling and barbecuing, but their unique flavor and texture make them a fantastic addition to any outdoor menu. Grilled artichokes have a smoky, charred exterior with a tender and succulent interior. When paired with a flavorful dipping sauce, they become the perfect appetizer or side dish for your next cookout.
Grilling artichokes is surprisingly simple. With just a few easy steps, you can transform this unusual vegetable into a delicious highlight of your barbecue spread. In this comprehensive guide, we will walk through everything you need to know to grill artichokes to perfection, from prep work to cooking techniques. By the end, you’ll be an artichoke grilling expert. So fire up those coals – it’s time to learn how to bbq an artichoke!
Necessary Equipment
Grilling artichokes does not require any special equipment beyond typical barbecue tools. Here is what you’ll need:
- A clean cutting board and sharp knife for prep work
- Tongs for turning the artichokes
- A grill basket or vegetable grilling tray (optional)
- Aluminum foil
- Basting brush
- Grill mitts or oven mitts
The grill basket helps contain the artichokes but is not essential. Foil can also be used to wrap them during cooking. You’ll also need a hot grill – charcoal or gas will both work perfectly.
Selecting and Prepping the Artichokes
Picking fresh, high-quality artichokes is key for the best results. Look for artichokes that feel heavy for their size and have tight, compact leaves. The stems should snap off cleanly rather than bend.
Once you’ve selected your artichokes, prep work is fast and easy:
- Slice off the stem so the artichoke can stand upright. Leave about 1 inch attached.
- Using kitchen shears, clip the sharp tips off the ends of each leaf.
- Gently pull open the leaves and scrape out the inedible fuzzy choke in the center using a spoon.
- Rinse the artichoke under cold running water. Repeat prep for all artichokes.
That’s all the prep required before hitting the grill!
Grilling Methods
There are two easy methods for grilling artichokes – directly on the grill grate or wrapped in foil. Here is how to do each technique:
Direct Grilling
- Oil the artichokes lightly with olive oil or vegetable oil using a brush.
- Place directly on the hot grill grate, stem-side down. Arrange in a single layer.
- Grill for 10-15 minutes until charred and tender, rotating occasionally with tongs.
- Move to indirect heat if flare-ups occur. Artichokes may also be placed in a grilling basket.
Foil Grilling
- Drizzle artichokes with oil and season as desired.
- Wrap each artichoke tightly in foil. Place seam-side up on the grill.
- Grill for 25-30 minutes, flipping packets halfway through.
- Carefully open foil and grill for 5 more minutes to char.
The foil method steams the artichokes as they cook, keeping them very moist and tender. Direct grilling gives added smoky char. Use your preferred technique.
Seasoning and Sauces
A simple drizzle of olive oil and sprinkling of salt and pepper is all you need, but artichokes also pair beautifully with Mediterranean seasonings and sauces:
- Fresh lemon juice, garlic, and oregano or marjoram
- Chili flakes or cayenne for heat
- Pesto, herbed butter, or aioli for dipping
- A squeeze of fresh lemon right before serving
Get creative with marinades, spice rubs, herbed oils, and zesty vinaigrettes. Artichokes absorb flavors readily.
Serving Suggestions
Once grilled, artichokes make a fantastic addition to any barbecue spread. Here are some serving ideas:
- Appetizer with dipping sauce – try lemon aioli, ranch, or melted butter
- Salad topper – add to mixed greens, pasta salad, or grain bowls
- Side dish – serve with grilled lemon wedges
- Sandwich topper – place on burgers, chicken, or veggie sandwiches
- Pizza – chop and use instead of ordinary toppings
- Meal starter – present whole for everyone to enjoy
Grilled artichokes are versatile. Incorporate them into your favorite summer menus.
Grilled Artichoke FAQs
How do you know when a grilled artichoke is done?
Check for fork-tender leaves, stems and heart. Fully cooked artichokes will pull away easily and be free of any crunchy parts.
Do you eat the leaves and stem of a grilled artichoke?
Yes! The entire artichoke is edible. Scrape off the fleshy parts of leaves with your teeth. The hearts and stems will be the most tender parts.
Can you grill artichoke halves instead of whole?
Absolutely. Sliced artichoke halves or quarters grill just as nicely. Middle cuts may cook faster than whole.
What is the best way to store leftover grilled artichokes?
Let cool completely, then store tightly wrapped in the refrigerator for 2-3 days. Reheat gently before serving again.
What drinks pair well with grilled artichokes?
Cool, crisp wine like Sauvignon Blanc, hard cider, sangria, and light beers all pair deliciously with the charred flavors.
Conclusion
Adding artichokes to your next barbecue takes this unusual vegetable from weird to wonderful. With just basic equipment and a few easy steps, you can produce perfectly charred artichokes bursting with flavor. Grill them whole or sliced, plain or seasoned, over direct heat or wrapped in foil. However you choose to bbq an artichoke, this unique veggie is sure to be a hit.