Baking artichokes on the barbecue is a fantastic way to unlock amazing flavors and add flair to your backyard dining. When properly prepped and cooked, the artichoke’s rich, complex taste combines with the smoky char of the grill to create a simply spectacular dish. Follow these tips and techniques for grilling artichokes like an expert backyard chef.

Selecting and Preparing Artichokes for the Grill

Choosing fresh, high-quality artichokes is key for successful barbecuing results. Look for artichokes that feel heavy for their size and have tightly compressed leaves. The stems should snap off cleanly when bent. Avoid any with browning, shriveling, or discoloration.

Once you have your artichokes, proper preparation is essential:

Trim the stems – Use a sharp knife to trim the end of the stems so the artichokes can sit upright on the grill. Remove any dried or woody portions.

Snip the thorns – Use kitchen shears to carefully snip off the sharp thorns on the tips of the leaves. This makes the artichokes easier to handle once cooked.

Halve or quarter – For larger artichokes, cutting them in half or quartering allows them to cook more quickly and evenly. Use a serrated knife to split them lengthwise before cutting across.

Brush with oil – Lightly coat the entire artichoke with olive oil or melted butter. This prevents drying out and helps promote browning.

Season – Sprinkle with salt, pepper, garlic powder, or any other dry seasonings. Herbs like rosemary, thyme, and oregano also pair well.

Add acid – Squeeze fresh lemon juice over the artichokes or marinate briefly in a vinaigrette. The acid brightens the flavor.

With quality artichokes prepped, it’s time to barbecue!

Grilling Methods for Artichokes

There are two main methods for cooking artichokes on the grill:

Direct Grilling

This technique involves cooking the artichokes directly over the heat source. It promotes fast cooking and added char.

• Heat grill to medium-high. Use a two-zone fire with hot and cool areas.
• Arrange prepared artichokes cut-side down on hot side of grill.
• Cook 5-7 minutes until browned. Rotate and cook 2-3 minutes more.
• Move to cooler side of grill to finish cooking through, 10-15 minutes more.
• Insert knife to check for tenderness. Fully cooked when leaves pull out easily.

Indirect Grilling

With indirect grilling, the artichokes are not situated directly over the coals or flames. This allows for gentler, more even cooking.

• Heat grill to medium, 350°F – 450°F.
• Place a drip pan in center, filled with 1 inch of water.
• Arrange artichokes cut-side up over drip pan, not directly on grates.
• Cover grill and cook 15-20 minutes until leaves are tender.
• Uncover grill during last 5 minutes to impart smoky flavor.
• Rotate artichokes and baste with oil/sauce to prevent drying out.

Either grilling method works well. Direct grilling gives extra char while indirect allows more control over doneness.

Grilled Artichoke Cooking Times

Cooking times can vary based on size, preparation, and grilling method. Follow these guidelines:

• Whole large artichokes – 50-60 minutes
• Halved large artichokes – 25-35 minutes
• Quartered large artichokes – 15-20 minutes
• Baby artichokes – 8-12 minutes

To test doneness, gently tug on an outer leaf. It should pull out easily when fully cooked. Use a thermometer to check the internal temperature, looking for 185°F – 210°F.

If the outer leaves seem done but inner choke is still fibrous, transfer to a hot oven (400°F) for 5-10 minutes to finish cooking through.

Serving Suggestions for Grilled Artichokes

The possibilities are nearly endless when it comes to serving grilled artichokes. Here are some tasty ideas:

• Dip leaves in melted butter, aioli, or vinaigrette for pulling off the cooked leaves.
• Drizzle with fresh lemon juice, then sprinkle with grated Parmesan cheese.
• Stuff with seasoned bread crumbs, sausage, or seasoned ground meat.
• Pair with grilled fish or chicken topped with artichoke relish.
• Slice artichoke hearts and add to pasta, pizza, salad, or sandwiches.
• Puree cooked artichoke flesh into a luxurious soup or dip.
• Add halved grilled artichokes to a platter with assorted grilled veggies.
• Toss chopped grilled artichoke with pasta, olive oil, basil, and shaved Pecorino.

However you choose to serve them, grilled artichokes make a tasty addition to any barbecue spread.

Tips for the Best Grilled Artichokes

Grilling artichokes may seem intimidating but just follow these tips and techniques:

• Cut and prep – Always trim, halve/quarter, and brush artichokes with oil before grilling.
• Partially pre-cook – Boil or steam artichokes 5-10 minutes before grilling to reduce overall cooking time.
• ** Grill gently** – Use indirect heat and medium temperatures. Direct high heat can burn the leaves before the hearts cook.
• Check often – Due to their shape, artichokes can cook unevenly. Rotate and check frequently.
• Prevent drying – Baste with oil or cooking liquids often. Tent with foil if needed.
• Finish in oven – The oven’s dry, ambient heat helps finish cooking the inner hearts and leaves evenly.
• Rest before serving – Let grilled artichokes rest 5 minutes before serving for improved flavor and juiciness.
• Reheat leftovers – To reheat grilled artichokes, add moisture via broth or sauce to prevent drying out.

Master these simple tricks and enjoy perfect grilled artichokes all season long.

Common Questions About BBQ Artichokes

Grilling artichokes may be new territory for some backyard chefs. Here are answers to some frequently asked questions:

How do you know when a whole artichoke is done on the grill?

Check for doneness by gently pulling on outer leaves. They should come off easily when cooked through. Inner leaves and heart will be very tender when poked with a knife.

Should you season artichokes before grilling?

Yes, always brush or drizzle artichokes with oil and season with salt, pepper, and any other spices/herbs before putting them on the grill. Added flavor gets absorbed better.

What’s the best way to prevent artichokes drying out on the grill?

Frequent basting with oil or sauce helps artichokes retain moisture during grilling. Tenting with foil is another good option if they are drying out quickly.

Can you grill artichokes that are frozen or canned?

Yes, but fresh artichokes have the best flavor and texture once grilled. Thaw frozen artichokes before grilling. Drain canned well and pat dry before tossing in oil and grilling.

What barbecue sauce goes good with grilled artichokes?

Tangy citrus-based sauces pair particularly well. Lemon-garlic, chimichurri, and herbed aioli are also excellent matches. Avoid super sweet sauces.

How do you eat a grilled artichoke?

Pull off outer leaves one at a time, dip in sauce, then scrape off soft flesh with your teeth. Once at inner leaves, cut out fuzzy choke and eat tender heart and bottom.

Conclusion

When properly prepped and cooked, barbecue artichokes can be downright divine. The key is using fresh, quality artichokes, then trimming, seasoning, and grilling them gently but thoroughly over medium heat. Patience and frequent monitoring ensure all the leaves cook evenly. Served alongside grilled meats or seafood, artichokes make a scrumptious addition to any summertime spread. With a little practice, you can master the art of grilling artichokes to smoky, succulent perfection.

How to Clean and Prepare Artichokes for Grilling

Proper preparation is crucial for achieving the best results when grilling artichokes. Taking a few minutes to cleanly trim and prep the artichokes before cooking can make all the difference. Follow these simple steps:

Wash Thoroughly

Rinse artichokes under cool running water to remove any dirt or debris. Spread the leaves to allow water into the inner petals and base. Pat dry with paper towels.

Snip Pointed Tips

Use kitchen shears to snip off the sharp pointed tips of each leaf. This prevents injuries from the thorns when handling.

Trim Stem

Cut any dried or woody portion from the end of the stem using a sharp knife. Leave some stem attached and trim flat so artichoke can sit upright.

Halve or Quarter

For larger artichokes, cut vertically in half first. Use a serrated knife and gentle sawing motion. Then quarter each half by cutting across the middle.

Remove Choke

Scoop out the fibrous inner choke from each half or quarter using a melon baller or spoon. This allows inner leaves to cook through.

Brush with Oil or Butter

Lightly coat entire surface of leaves and stem with olive oil, vegetable oil, or melted butter. This prevents drying out.

Season

Sprinkle with salt, pepper, garlic powder, Italian seasoning, or other dry spices. Herbs also pair well.

Add Acid

Squeeze fresh lemon juice over the artichokes or marinate in a vinaigrette for added brightness.

Prepping artichokes takes a bit of work up front, but the results are well worth the effort. Evenly cooked, tender leaves and hearts are ready to be grilled to perfection.

How to Grill Artichokes on a Charcoal Grill

Grilling artichokes over hot coals adds deliciously smoky depth and charred edges. With good hot fire management and a few simple tips, it’s easy to achieve caramelized, flavorful artichokes.

Direct Cooking Method

For great charring and flavor, cook the artichokes directly over the hot coals.

• Mound charcoal to one side of grill, leaving other side empty to use as a cooler zone.
• Place prepared artichokes cut-side down onto grill grates over hot coals.
• Cover grill and cook 5-7 minutes until nicely browned.
• Move artichokes to indirect heat or cooler side of grill to finish cooking through without burning.

Indirect Cooking Method

For more even, gentle cooking, use the indirect method.

• Arrange charcoal around a drip pan in the center of grill.
• Place artichokes cut-side up over drip pan away from direct heat.
• Cover grill and cook 15-20 minutes, rotating occasionally, until leaves pull out easily.

Maintenance and Monitoring

Closely monitor artichokes when grilling over charcoal.

• Frequently baste with oil using a grill brush to prevent drying out.
• Add fresh coals as needed to maintain proper cooking temperatures.
• Check artichokes often and rotate for even exposure to heat.
• Move to indirect heat if flames flare up or artichokes are browning too quickly.
• Use foil tents as needed if artichoke edges are over-browning.

With the right preparations and a close eye on the grill, artichokes come out wonderfully charred and full of flavor when cooked over charcoal.

How to Grill Artichokes on a Gas Grill

A gas grill makes quick work of cooking artichokes. The flame provides ample heat while allowing you to better control the temperature. Here are some tips for success:

Prep Grill

• Clean and lightly oil grill grates to prevent sticking.
• Preheat grill on medium-high heat, about 400°F to 450°F.
• Use two-zone fire by turning off one of the burners to create a cooler area.

Direct Grilling Method

• Place prepared artichokes cut-side down over direct heat of lit burners.
• Grill 5-7 minutes until nicely browned.
• Move to indirect heat, away from burners, to finish cooking through without burning.

Indirect Grilling Method

• Arrange artichokes cut-side up over unlit burner or on cooler side.
• Cover grill and cook 15-20 minutes, rotating occasionally, until leaves pull out easily.
• Optionally place a drip pan filled with water under the artichokes while cooking over indirect heat.

Monitor Progress

• Check artichokes frequently while grilling. Rotate to prevent burning or drying out.
• Baste with oil often to keep moist. Lower heat if browning too fast.
• Cook to an internal temperature of 185°F – 210°F. The leaves and heart will be fork tender.

With the precise control of a gas grill, it’s easy to grill artichokes to smoky, tender perfection in about 25-35 minutes.

Grilled Artichoke Recipes and Serving Ideas

Grilled artichokes make a delicious starter or side dish perfect for pairing with all kinds of mains. Here are some recipes and serving suggestions:

Grilled Artichoke Spinach Dip

Puree grilled artichoke halves with spinach, cream cheese, Parmesan, garlic, and lemon juice. Serve with crusty bread or pita chips.

Grilled Artichoke Pasta

Toss grilled quartered artichokes with hot pasta, olive oil, basil, halved cherry tomatoes, and shaved Parmesan.

Mediterranean Grilled Artichokes

Marinate quartered artichokes in lemon juice, olive oil, oregano, and crushed garlic before grilling.

Grilled Artichoke Salad

Chop grilled artichoke hearts and toss with mixed greens, halved grape tomatoes, olives, and a red wine vinaigrette.

Grilled Artichoke Butter

Melt butter with minced garlic and herbs. Dip grilled artichoke leaves into seasoned butter.

BBQ Chicken and Artichokes

Add grilled marinated artichoke halves to a platter with spice rubbed chicken legs and thighs.

Grilled Scallops and Artichokes

Serve seared scallops alongside grilled quartered artichokes drizzled with lemon aioli.

Grilled Artichoke Caprese Salad

Top grilled artichoke halves with tomato slices, mozzarella, and basil. Drizzle with balsamic reduction.

Take your cookouts to the next level with easy yet impressive grilled artichokes!

Common Mistakes to Avoid When Grilling Artichokes

Artichokes can be tricky to grill properly. Avoid these common mistakes for the best results:

Not Trimming and Prepping

Failing to trim spiky tips, remove choke, halve/quarter, and brush with oil leads to uneven cooking and burning.

Grilling at Too High Heat

Using very high direct heat cooks the outer leaves too fast before the heart is done. This leads to charred outsides and raw insides.

Infrequent Monitoring

Artichokes have an irregular shape so need frequent checking and turning for even cooking. Not keeping an eye on them results in uneven or burnt results.

Insufficient Basting

Not basting with oil causes drying and burning. Dry artichokes won’t cook properly.

Overcharring

Too much direct heat or grill time creates an unpleasant char that makes artichokes bitter and acrid tasting.

Undercooking the Heart

The fibrous inner choke must be fully removed so the heart can cook through. Otherwise, you get a raw, unpleasant crunch.

Serving Without Resting

Letting artichokes rest 5+ minutes after grilling allows juices to redistribute for better flavor. Skipping this makes them dry.

Avoid these mistakes and you will be amazed at how deliciously grillable artichokes can be. Follow proper techniques for success!

Conclusion

When done right, grilled artichokes are an extraordinary treat. Prepping them properly and using the right grilling methods leads to caramelized, smoky artichokes that make a fantastic addition to any cookout or barbecue. Patience is rewarded with complex, sublime flavors and textures. Whether cooking over charcoal or gas, maintain medium heat and grill gently for a mouthwatering side dish. Served with a flavorful dipping sauce, grilled artichokes please the palate and impress guests. Mastering the art of BBQ artichokes opens up an exciting new possibility at your next backyard get-together.