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Grilled Artichoke quartet on a plate

Grilled Artichokes

Grilled Artichokes are actually pretty easy to make and more delicious to eat. Try this artichoke recipe and you will have a new favorite appetizer to serve
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1-2 Artichokes
  • Salt to taste
  • Pepper to taste
  • Olive Oil extra virgin
  • 2 tbsp Old Bay Seasoning
Mayo Sauce
  • 3 tbsp Mayonnaise
  • 2 tsp Horseradish Sauce
Italian Sauce
  • 3 tbsp Italian Dressing
  • 1 tbsp Balsamic Vinegar
Ranch Sauce
  • 3 tbsp Ranch Dressing
  • 1 tbsp Sour Cream

Method
 

  1. Rinse the artichoke with water and trim the tips off the leaves.
  2. Cut the artichoke in half lengthwise.
  3. Lay the artichoke halves with the center facing down and trim off the very top of the artichoke.
  4. Trim the bottom of the stem and use a vegetable peeler to peel off the outer skin of the stem. (The stem is edible)
  5. Cut the halves in half, which will make four quarters.
  6. Take a paring knife and carefully cut along the edge of the heart and cut out the fuzzy part and the small leaves.
  7. Boil the artichokes for about 20 minutes, until the heart is fork-tender.
  8. Remove the artichokes to a plate and drizzle with olive oil. Sprinkle with salt and pepper. 
  9. Grill for about 5 minutes. 
To make the sauces
  1. Mix the two ingredients together for each sauce. Serve with a spoon.

Notes

One artichoke will serve 2 people.  Two will serve 4 people.
The boiling actually cooks the artichoke.  Grilling adds a char and flavoring.