Grilled Artichokes bring Southern flavor to the grill

Grilled Artichokes reach their peak flavor when grilled over an open flame and paired with a rich lemony remoulade, infused with the smoky juices and pulp of fire-kissed lemons.

Artichokes take time to cook and thrive in moist heat, so it’s best to steam them first and finish on the grill for that signature smoky flavor and charred marks.

Halve them before steaming to help the heat penetrate the center, ensuring they cook faster and more evenly. Steaming, rather than boiling, prevents excess moisture, keeping them firm enough to achieve a beautiful sear on the grill.

Pairings with grilled artichokes

Our remoulade is crafted with classic New Orleans flavors that complement artichokes beautifully—bright lemon, fragrant garlic, and fresh herbs like parsley and thyme. These spring vegetables also shine alongside salty cheeses like Parmesan or Romano, as well as grilled sausages. Either (or both!) would make a delicious addition to this appetizer.

Grilled Artichoke

Grill artichokes as a tender appetizer or side at your next grill session.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Appetizer

Cuisine NOLA, Southern

Servings 4 people

Calories 50 kcal

Ingredients

  

• 2 T fresh lemon juice
• 2 T all-purpose flour
• 2 T olive oil divided
• 6 Q water
• 2 large artichokes
• 2 T Heath Riles Honey Chipotle Rub
• 4 chargilled lemon halves
• 1/2 C NOLA remoulade

Instructions

 

• Preheat grill to 400 degree Fahrenheit.
• To prepare cooking liquid, combine lemon juice, flour, 1 tablespoon oil and water in a heavy-bottom saucepot. Mix well to dissolve flour.
• Prepare artichokes by first cutting 1″ off the top of the bulb and bottom of the stem. Using a paring knife or vegetable peeler, peel the tough, fibrous skin away from the stem, revealing the tender, white flesh beneath. Use your fingers to pull off any tiny leaves at the base of the bulb. Now, use a pair of kitchen shears to snip the pointy tips from the remaining leaves. Finally, place artichoke stem-up on a cutting board and cut in half. Immediately submerge cut halves into the cooking liquid to prevent browning. Repeat with remaining artichoke.
• Cover and bring to a boil. Cook 25-30 minutes or until artichoke heart is knife tender, but not so much that halves won’t hold together. Gently remove cooked halves and drain well until they’re cool enough to handle.
• To remove the prickly center choke, gently slide a spoon between the heart and choke and scoop out. Discard chokes.
• Brush cut sides with remaining oil and season liberally with dry rub. Place on preheated grill and cook until browned, about 2 minutes. Turn and grill 2 more minutes, or until leaves are lightly charred and artichokes are heated through. Remove from grill and serve with our NOLA remoulade and chargilled lemon halves.

Video

Keyword artichoke, remoulade, vegetable

Grillax Comeback Sauce

Grillax Comeback Sauce will impress your finicky guests.

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Prep Time 1 hour hr

Total Time 1 hour hr

Course Sauces

Cuisine Greek

Servings 4

Calories 140 kcal

Ingredients

  

• 1 cup mayonnaise
• 1/2 cup ketchup
• 1/2 cup chili sauce
• 2 tablespoons grated onion
• 2 tablespoons Worcestershire sauce
• 1 lemon (juiced)
• 1 tablespoon white wine vinegar
• 2 fresh garlic cloves, smashed and minced
• 1 tablespoon ground sweet paprika
• 2 teaspoons dry mustard
• 1 dash sea salt
• 1 dash ground black papper
• 1 dash ground white pepper

Instructions

 

• Combine the mayonnaise, ketchup, chili sauce, onion, Worcestershire sauce, lemon juice, vinegar, paprika, garlic, and mustard in a bowl and whisk to mix well.
• Season with salt and pepper to taste and refrigerate in an airtight container until ready to use, or for up to 4 days.

Keyword comeback dressing, comeback sauce, Mississippi, sauce