Artichokes are a delicious and versatile vegetable that can be prepared in many different ways. Grilling artichokes over an open flame brings out their inherent smoky, nutty flavor and makes for an impressive appetizer or side dish perfect for any barbecue. With some simple preparation and the right grilling techniques, you can learn how to bbq artichokes to caramelized, charred perfection.

Selecting and Preparing the Artichokes

Choose fresh, tight artichoke heads. Look for artichokes that feel heavy for their size and have tightly packed leaves. The leaves should squeak slightly when pressed together. Avoid artichokes with brown spots or loose, separating leaves.

Trim the stems and tips. Using a sharp knife, cut off the prickly tips straight across the top of each artichoke head. Trim the stems to about 1 inch below the base, peeling any tough outer layer on the stem.

Rinse under cold water. Give the artichokes a good rinse under cold running water, spreading the leaves slightly to rinse out any dirt caught between them. Pat dry completely with paper towels.

Slice in half lengthwise. Lay each artichoke on its side and cut straight down the center from top to bottom. Use a spoon to scoop out and discard the fuzzy choke in the center.

Marinate briefly in an acidic liquid. Squeeze a bit of lemon or lime juice over the cut sides of the halved artichokes and let sit for 10 minutes before grilling. The acid helps prevent oxidation and browning. You can also use oil, vinegar, or wine.

Season as desired. Brush the cut surfaces lightly with olive oil and sprinkle with salt, pepper, garlic powder, Italian seasoning or any other dry rub seasoning to taste.

Grilling Techniques for BBQ Artichokes

Grilling artichokes over direct high heat works well for getting color and char. But you also need gentler indirect heat to fully cook the hearts through. Here are a few techniques for bbq’ing artichokes:

Quick hot sear. Sear the flat cut sides directly over the hot grill for 2-3 minutes per side. Then move to indirect heat to finish cooking through.

Slow roast. Grill the artichokes over indirect low to medium heat for 15-20 minutes, rotating occasionally, until fully tender.

Charred leaves. Place the artichokes directly on the grill and cover. Grill 10 minutes, rotate, and grill 10 more minutes. The outer leaves will completely char and peel away while the hearts cook through.

Plank grilling. Soak wood planks in water for 1 hour. Place artichokes face down on soaked planks on the grill. Cover and grill for 20-30 minutes until tender.

Whole artichokes. Trim the tips and stem. Slice off top quarter of leaves. Remove fuzzy chokes. Replace top leaves and secure with kitchen twine. Grill on all sides over indirect heat for 45-60 minutes until a knife slides easily to the heart.

Grill in foil. Tightly wrap halved or whole artichokes in heavy duty foil pouches. Grill over indirect medium heat for 30-45 minutes, rotating occasionally. Open foil pouch carefully to avoid steam burns.

Basting, Glazing and Dipping Sauces

Basting and glazing artichokes while grilling adds moisture and layers on more flavor. Whip up some easy sauces for dipping the leaves too.

Herb garlic oil – Mix together 1/4 cup olive oil, 2 minced garlic cloves, 2 Tbsp chopped parsley, 1 Tbsp lemon juice, 1/2 tsp each dried basil and thyme. Brush over artichokes while grilling.

Lemon garlic butter – Melt 4 Tbsp butter and mix in 1 minced garlic clove, 2 Tbsp lemon juice, 1/4 tsp salt and pepper. Use for basting.

Sweet teriyaki – Whisk together 1/4 cup soy sauce, 1/4 cup honey or brown sugar, 2 Tbsp rice vinegar, 1 Tbsp sesame oil, 1 minced garlic clove and 1/4 tsp ground ginger. Brush on toward the end of grilling.

Spicy mayo – Stir together 1/2 cup mayo, 1 Tbsp sriracha, 1 tsp sesame oil and the zest of 1 lime. Serve as a dip for grilled artichoke leaves.

Aioli – Blend 3/4 cup mayonnaise with juice of 1 lemon, 2 minced garlic cloves, 1 Tbsp Dijon mustard and 1/4 tsp cayenne.

Melted butter – For classic dipping, serve grilled artichokes with melted butter or herbed butter. Mix in minced garlic, parsley, lemon zest or other herbs.

Pairing BBQ Artichokes with Other Dishes

The unique flavor and meaty texture of grilled artichokes make them an exciting addition to any barbecue spread. They pair exceptionally well with:

Steaks, ribs and other grilled meats
Grilled chicken, fish and shrimp
Burgers and sausages
Pasta, potato and grain salads
Fresh breads and cheese
Dips like hummus, baba ganoush, guacamole
Leafy green salads with vinaigrette
Quinoa or farro salad with tomatoes, feta, olives
Grilled vegetables like zucchini, eggplant, peppers

Serve grilled artichokes as a hearty appetizer, vibrant side, or light meat-free main alongside any combination of these delicious grill-ready dishes. A squeeze of lemon and creamy dipping sauce completes the experience.

Tips for Grilling Perfect BBQ Artichokes

Look for tight, heavy artichokes with bright green leaves.
Slice in half lengthwise and remove fuzzy chokes before grilling.
Marinate briefly in acidic lemon juice, vinegar or wine to prevent browning.
Use both direct and indirect heat for charring and fully cooking through.
Baste with oil, herbs and garlic or glazing sauces while grilling.
Cool slightly before serving with melted butter, aioli or other dips.
Pair with steaks, chicken, fish, vegetables, grains and greens.
Refrigerate leftovers and enjoy within 2-3 days.

With a little prep and the right mix of direct and indirect grilling, you can unlock the rich, complex flavors of artichokes cooked over an open flame. Grill up a batch on game day, for a summer BBQ or anytime you crave their unique charred flavor.

Selecting the Best Artichokes for Grilling

Not all artichokes are created equal when it comes to preparing them on the grill. Starting with high-quality, fresh artichokes and selecting the right varieties makes a big difference in the finished bbq results.

When to Buy

Artichokes have peak season in the spring and early summer, making this the best time to purchase them fresh. But they can still be found year-round in most grocery stores. Whenever buying artichokes, opt for those that appear:

Heavy and compact for their size
Bright green leaves without brown spots
Squeaky and tightly packed leaves
Firm with no rubbery or dried out parts

Avoid artichokes with loose leaves, cuts, or dark discoloration.

Popular Varieties for Grilling

The most common artichoke varieties include:

Green Globe – Round shape, medium green color, tender texture. Most commonly available. Good for stuffing.

Big Heart – Large, round shape with meaty heart. Sturdy leaves good for grilling over high heat.

Violetta – Deep violet colored leaves with thornless tips. Distinctive nutty flavor.

Concerto – Conical shaped, bright green leaves. Available spring through fall.

Gros Camus de Bretagne – Heirloom French, elongated shape, purple hued tips.

Purple Sicilian – Striking dark purple leaves with great flavor.

For grilling, Green Globe, Big Heart or Violetta offer big, meaty hearts that hold up well to direct high heat while developing delicious charred flavor.

Sizes to Select

Artichokes range in size from baby to jumbo. For grilling, medium to large artichokes work best.

Baby – Under 3 inches diameter, good for pickling or sautéing. Too small for grilling.
Medium – 3-5 inches diameter. Ideal size for halving and grilling.
Large – 5-6 inches diameter. Big substantial hearts. May need longer grill time.
Jumbo – Over 6 inches diameter. Can grill whole with indirect heat. Prone to overcooking.

For even cooking and the right ratio of heart to leaves, choose medium to large sized artichokes in the 3 to 6 inch range for all your bbq needs.

How Much to Buy Per Person

To ensure you grill up the perfect quantity, plan on:

2 medium artichokes per person as an appetizer
1 large artichoke per person as a side dish
1 jumbo artichoke per person as a main course

Buying the freshest, perfectly sized artichokes for the number of people you are serving will help guarantee grilling success.

Prepping Artichokes for the Grill

Preparing artichokes properly before tossing them on the barbecue ensures they cook evenly while developing that quintessential smoky flavor. Here are some tips for prep:

Trimming

After removing any damaged outer leaves, trim artichokes as follows using a sharp knife:

Cut off top quarter – Slice off the pointy tops, removing any prickly tips.
Trim stem – Cut off tough end of stem so about 1 inch remains.
Peel stem – Using a vegetable peeler, remove any tough fibrous layer on the stem.
Slice in half – Cut larger artichokes lengthwise right down the center.

Scooping out the Choke

The fuzzy inedible choke inside needs to be removed before grilling.

Use a serrated spoon to scoop under and lift out the prickly inner fibers.
Scrape out any remaining fuzzy bits from center cavity.
Rinse under water to clean out any debris.

Acid Bath

Soaking artichokes briefly in an acidic liquid helps prevent enzymatic browning when grilling.

Lemon or lime juice – Squeeze juice over cut surfaces of halved or whole artichokes. Let sit 10 minutes.
Vinegar – Soak in bowl of water mixed with 2 Tbsp white vinegar for 10 minutes.
Wine – Marinate cut artichokes in a combination of 1 cup white wine, 1 Tbsp lemon juice, and 1/4 cup olive oil for 10-15 minutes.

Seasoning

Drizzle the artichokes with olive oil and rub lightly over all surfaces.
Sprinkle with salt, pepper, garlic powder, Italian seasoning or dry herb rub.
Can also stuff with herb butter or pesto before grilling.

Getting to the Heart of Artichoke Prep

Follow these key steps when prepping artichokes for the grill:

Remove tough outer leaves
Trim top quarter and stem
Halve or quarter larger artichokes
Scoop out fuzzy chokes
Soak in acidic lemon juice or vinegar
Brush with oil and season as desired
Stuff with seasoned butter or other fillings if desired

Proper prep sets you up for perfectly cooked and flavored grilled artichokes every time.

How to Grill Artichoke Hearts

For those who just can’t get enough of the scrumptious artichoke heart, tossing them right on the grill is a tasty preparation. Grilled artichoke hearts make an easy and impressive appetizer or addition to a grilled veggie skewer. Here’s how to do it.

Start with Fresh or Frozen

You can use fresh artichoke hearts or thawed frozen ones. For fresh:

Slice off artichoke tops and scoop out fuzzy chokes.
Carefully cut hearts away from outer leaves, leaving bottom intact.
Slice in half or quarter if larger.

For frozen:

Thaw frozen artichoke hearts completely in the fridge overnight.
Pat very dry with paper towels before grilling.

Quick Marinade

Soak prepared artichoke hearts in one of these simple marinades for added flavor:

Lemon Herb – Olive oil, lemon juice, garlic, oregano, s&p
Mediterranean – Olive oil, lemon, garlic, red wine vinegar, parsley
Soy Ginger – Soy sauce, sesame oil, rice vinegar, garlic, ginger
Chimichurri – Olive oil, parsley, cilantro, garlic, red pepper flakes

Direct Grill Quickly

Toss marinated artichoke hearts on hot oiled grill grates.
Grill 2-3 minutes per side until lightly charred and tender.

Skewer and Grill

Thread marinated artichoke hearts onto skewers, alternating with bell peppers, mushrooms, cherry tomatoes or other favorite veggies.
Grill over direct heat, turning occasionally, for 8-12 minutes until vegetables are tender and charred.

Finish with Flavor

Drizzle grilled artichoke hearts with any of these easy finishing sauces:

Melted butter
Basil pesto
Aioli or creamy herb dip
Balsamic glaze
Chimichurri sauce

Grilling brings out artichokes’ sweet nuttiness. Paired with grill marks and flavorful sauces, these crisp-tender hearts are irresistible.

Grilling Whole Artichokes Low and Slow

Grilling whole uncut artichokes may take more time, but yields incredibly tender, smoky artichoke hearts surrounded by charred leaves that are perfect for pulling off and dipping. Here is how to grill whole artichokes low and slow:

Prep

Start by preparing whole artichokes:

Snip off thorny tips
Trim stem to 1 inch
Remove loose outer leaves

Brine

Soak prepared artichokes in a brine to season and tenderize:

Dissolve 1⁄4 cup salt in 4 cups water
Add lemon slices and whole garlic cloves
Submerge whole artichokes up to 2 hours

Smoke

Add soaked brined artichokes directly to a smoker running at 225°F-250°F.

Use wood chips like hickory, mesquite or applewood for flavor.
Smoke whole artichokes for 1-2 hours until leaves pull away easily.

Grill

Finish artichokes over indirect heat on a covered grill:

Grill at 300°-325°F for 15-30 minutes, rotating occasionally.
Insert knife to check if hearts are tender.
Cut in half to remove fuzzy choke before serving.

Authentic Flavors

Serve smoked grilled artichokes with:

Melted butter, olive oil, or aioli for dipping
Lemon wedges
Coarse sea salt
Fresh dill or oregano

Smoky, briny whole grilled artichokes are perfect for a leisurely backyard feast.

Grilled Artichokes with Garlic Herb Butter

Flavorful compound butter adds so much to simply grilled artichokes. Whip up this easy lemony garlic herb butter to take artichokes to the next level:

Garlic Lemon Herb Butter

1 stick (1/2 cup) salted butter, softened to room temperature
4 cloves garlic, minced
2 Tbsp fresh parsley, chopped
1 Tbsp fresh thyme leaves (or 1 tsp dried)
1 Tbsp lemon zest (about 1 lemon)
1 Tbsp fresh lemon juice
1/4 tsp salt
1/4 tsp black pepper

Using a fork, mash all ingredients together in a small bowl until fully incorporated and smooth.

Form into a log shape, wrap in plastic wrap or parchment paper, and refrigerate until firm, at least 2 hours. Can freeze up to 3 months.

Grilled Artichokes

Prep artichokes – Remove outer leaves. Trim top and stem. Halve or quarter lengthwise. Scoop out fuzzy chokes. Rinse.

Marinate – Soak artichokes in a bath of lemon juice, white wine vinegar, or water with added lemon slices. Let sit 10-30 minutes.

Season – Drain marinade. Pat artichokes dry. Drizzle with olive oil and season with salt, pepper, and any additional herbs or spices as desired.

Grill – Sear over direct high heat 2-3 minutes per side. Move to indirect heat and continue grilling 10-15 more minutes until hearts are fork tender.

Top with butter – Transfer grilled artichokes to a platter. Top each with a medallion or dollop of the garlic lemon herb butter. Garnish with extra chopped parsley if desired.

The bright herbal garlic butter perfectly complements the sweet, nutty artichokes. Serve as a stellar appetizer or side.

BBQ Artichokes with Aioli Dipping Sauce

Cool and creamy aioli makes the perfect pairing for smoky grilled artichokes. Whip up a quick garlic and herb spiked aioli to take your bbq artichokes to new heights.

Aioli Ingredients:

1 cup mayonnaise
3 garlic cloves, minced
Juice of 1 lemon (2-3 Tbsp)
2 Tbsp chopped fresh basil
1 Tbsp chopped fresh parsley
1⁄2 tsp dried oregano
1⁄4 tsp salt
1⁄4 tsp ground black pepper

How to BBQ Artichokes