Grilled Artichoke Recipe with Garlic Breadcrumbs (2024)

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This Grilled Artichoke Recipe with Garlic Bread Crumbs is such an easy, fresh way to prepare artichokes. Halve the artichokes, brush them with olive oil, salt and pepper, and grill until soft. We sprinkle them with a crispy garlicky breadcrumb, and then drizzle them with an easy vinaigrette. Easy and delicious!

Grilled Artichoke Recipe with Garlic Breadcrumbs (1)

Grilled Artichoke Recipe with Garlic Breadcrumbs

In the spring and summer my refrigerator is overflowing with veggies and fresh herbs.

Plump cherry tomatoes, summer squash, sweet corn, funky looking heirloom tomatoes, bright green chives, hearty asparagus, woodsy rosemary – pretty much anything you can find at the farmer’s market (or in my backyard) is in the crisper at any given point in time.

Oftentimes there isn’t even enough room to hold the abundance of veggies I bring home with me and the overflow is shuffled on over to the fruits section, stuffed alongside the eggs or completely hiding the bottles of beer I ever-so-carefully lined up.

The one vegetable that doesn’t get nearly enough love in my fridge, but is perhaps my favorite veggie of all time, is a fresh artichoke. Currently, I have no less than seven artichoke recipes in my food journal just waiting for the chance to be made, but every time I pass by a bucketful of them at the market, I stop, glance, and then wistfully walk on by when a big tub of avocados on sale for ninety-nine cents catches my eye.

Grilled Artichoke Recipe with Garlic Breadcrumbs (2)

Artichokes: A labor of love.

I think maybe it’s the idea of cooking with fresh artichokes that I’m more into than actually cooking with them. They are a bit of pain, aren’t they? The stems need to be trimmed, the purple choke needs to be removed, and goshdarnit, those prickly ends are like little knives, just waiting to slice tiny cuts all over your hands.

BUT with that said, after the cuts, after the trimming, and after the cooking, it’s all worth it, because the end result, even if served completely plain, is like a treasured jewel.

The leaves become pliable and so soft you can scrape the flesh right off; the heart, which was once tough and not exactly appetizing, becomes tender and briny.

It’s kind of like eating lobster or crab, yes, it’s a lot of work, but after you’re done eating, it’s almost like you’ve accomplished something – there aren’t many foods you can say that about.

Grilled Artichoke Recipe with Garlic Breadcrumbs (3)

How to clean artichokes

Cut off the top. You want to cup off about the top third of the artichoke. This gets rid of any pointy edges that can poke and prod at your, and also makes the artichokes look more uniform and prett,.

Remove the super fibrous outer leaves and bottom leaves. Those tough, thick leaves don’t have much meat on them, so you don’t need to save them.

Using kitchen shears, snip off any other prickly points you see. Again, we want to eat the artichokes, not be injured by them.

Cut them in half. Using a sharp chef’s knife, cut the artichokes in half lengthwise. You should be able to see the fuzzy purple choke.

Clean them out. Use a spoon to scrape out all of the purple, fuzzy choke. Be sure you don’t remove any of the heart. You’re ready to cook!

Grilled Artichoke Recipe with Garlic Breadcrumbs (4)

How to make this grilled artichoke recipe

Being my inaugural artichoke of spring and all, I wanted to keep things relatively simple, and of course, utilize the tool we wait all winter long to use – the grill. This grilled artichoke recipe is the perfect way to make the artichoke the start, here’s how it’s done.

Clean the artichokes. See aformntioned.

Par-cook the artichokes. Because the artichokes would be charred before they were cooked through, you have to cook the artichokes before. After you clean the artichokes, steam them in a bath of salted lemon water for about ten minutes until they’re tender.

Grill. Once they’re tender, remove them from the pot and dry the artichokes off. Brush them with olive oil and season with plenty of salt and pepper. Throw them on to the grill, flat-side down. Grilll until perfectly charred and smoke-kissed.

Make the vinaigrette andthe bread crumbs. While the grill is doing it’s thing, throw together a super simple rosemary lemon vinaigrette with just three ingredients – rosemary, lemon and olive oil. Whisk the lemon juice into the olive oil, add freshly chopped rosemary and season with salt and pepper.

At the same time, add the remaining olive oil and garlic to a small saucepan. Heat over a medium-low heat until the garlic is fragrant and soft. Add the breadcrumbs. Toss with the olive oil and garlic and cook until breadcrumbs are golden brown and crispy, about 3-4 m9nutes.

Finish the grilled artichokes up! Once the artichokes are fresh off the grill, I quickly spoon the vinaigrette over the top. The residual heat from each of the artichokes wilts the chopped rosemary and infuses hints of lemon and rosemary into the layers of each leave. Season again with salt and pepper and serve!

Grilled Artichoke Recipe with Garlic Breadcrumbs (5)

How to eat grilled artichokes

I like to start by picking off all the leaves and using my teeth to scrape all of the meat off of the inside of the leaves. Dip the leaves in any of the vinaigrette and breadcrumbs lurking around the serving platter or your plate.

When you get to the soft artichoke heart center, you can either use a fork and knife to cut it and eat the sweet, tender meat, or you can just use your fingers to soak up any leftover vinaigrette and breadcrumbs and eat them as is.

Substitutions and Tips and Tricks for Recipe Success

  • Use whatever herbs are in season for this grilled artichoke recipe. Fresh basil, chives, or thyme would be lovely.
  • Squeeze an extra bit of lemon juice over the finished grilled artichoke for a little extra quick of acid.
  • Make sure to season every step with salt and pepper. Season the water you steak the artichokes in. Season the artichokes before grilling. Again, season the artichokes after grilled. And of course, season the vinaigrette and breadcrumbs.
  • You want the artichoke to be 90% cooked through before grilling them. Your knife should pretty easily pierce through the flesh of the artichoke.

Other artichoke recipes we love.

  • This Crab Cake Stuffed Artichoke is similar to today’s grilled artichoke recipe, but they’re served whole. Each bite is packed with breadcrumbs and sweet crab – so simple and delicious.
  • If you love spinach artichoke dip, then you’ll be obsessed with this Super Cheesy Onion and Artichoke Dip. Rich and so addictive.
  • Only like artichokes in dip or on things? These Blackened Spinach Artichoke Sliders are packed with a spicy chicken patty, crispy bacon, and of course, gooey spinach artichoke dip.

Grilled Artichoke Recipe with Garlic Breadcrumbs (6)

Grilled Artichoke Recipe with Garlic Breadcrumbs (7)

Grilled Artichoke Recipe

Prep: 15 minutes minutes

Cook: 20 minutes minutes

0 minutes minutes

Total: 35 minutes minutes

PrintRate

This Grilled Artichoke Recipe with Garlic Bread Crumbs is such an easy, fresh way to prepare artichokes. Halve the artichokes, brush them with olive oil, salt and pepper, and grill until soft. We sprinkle them with a crispy garlicky breadcrumb, and then drizzle them with an easy vinaigrette. Easy and delicious!

6 halves artichokes

Ingredients

  • 3 large artichokes
  • 1 large lemon
  • 3 1/2 tbsp olive oil
  • 1 tsp chopped fresh rosemary
  • 4 large garlic cloves
  • 1/2 cup panko bread crumbs

Equipment

  • stock pot

  • Grill

Instructions

  • Fill a large stockpot with about an inch and half of water. Turn grill on high.

  • Cut the top third off of each artichoke.Remove fibrous outer and bottom leaves.Using kitchen shears, snip off the prickly tops of any leaves. Cut artichokes in half leghthwise.

  • Using a pairing knife or spoon tto cut or srape out the purple choke and other fuzzy parts of the artichoke. Be sure to not remove the heart. After choke is removed from each artichoke, rub with half of the lemon to prevent browning.

  • Squeeze remaining juice from the half of the lemon into stockpot filled with water. Toss in a liberal pinch of salt to season the water. Bring the water up to a boil and reduce to a simmer. Add artichokes, cut side up in pot. Cook until tender, about 10 minutes.

  • In the meantime, make the breadcrumbs and vinaigrette. Whisk 3 tablespoons lemon juice and rosemary in a small bowl. Slowly whisk in olive oil. Season with salt and plenty of freshly cracked black pepper.

  • To make breadcrumbs, pour olive oil and garlic into a small sauté pan. Turn the heat on medium-low and cook garlic until softened, about 1-2 minutes, do not brown. Add in panko and turn the heat up to medium-high. Toast breadcrumbs until golden brown, stirring frequently to prevent burning.

  • When the artichokes are tender, remove from water and dry off. Throw on a hot grill, cut side down. Cook until slightly charred with grill marks, about 5-10 minutes. Transfer to platter.Spoon vinaigrette over hot artichokes. Sprinkle with breadcrumbs. Serve immediately.

Nutrition Information

Calories: 138kcal (7%), Carbohydrates: 14g (5%), Protein: 4g (8%), Fat: 9g (14%), Saturated Fat: 1g (6%), Sodium: 114mg (5%), Potassium: 342mg (10%), Fiber: 5g (21%), Sugar: 2g (2%), Vitamin A: 11IU, Vitamin C: 20mg (24%), Calcium: 53mg (5%), Iron: 1mg (6%)

© Author: Nicole

Grilled Artichoke Recipe with Garlic Breadcrumbs (8)

Grilled Artichoke Recipe with Garlic Breadcrumbs (2024)

FAQs

How do you cook Rachael Ray artichokes? ›

Add 1/8-inch chicken stock or water to a casserole dish. Fill the artichokes with the breadcrumb mixture, stuffing between each leaf and filling the center. Place artichokes in the casserole dish and bake to heat through and until edges of leaves curl in and brown, about 20 minutes.

Is it better to boil or roast artichokes? ›

What is the proper way to cook an artichoke? You can boil, bake and grill artichokes, however we consider steaming to be the easiest and tastiest method of cooking them as it results in a good level of moisture. Boiling will also ensure a soft texture however, if you prefer this method.

What pairs well with artichokes? ›

The purple flowering artichoke has a floral, citrusy aroma that pairs well with other citrus-scented ingredients such as lemons, limes, bergamots and grapefruit. Fresh herbs like basil, cilantro and even chile peppers complement the artichoke's floral notes, as do meats like duck, bacon and fried gamba (shrimp).

What is the healthiest way to cook an artichoke? ›

The two most common ways to cook these thistles are boiling and steaming. While both are equally easy, I recommend steaming. Boiling artichokes tends to waterlog them, which makes the flesh watery and dilutes the flavor. Steaming keeps artichokes moist and tender, and maintains the integrity of their nutrients, too.

What is the best way to cook artichokes? ›

Arrange the artichokes in the basket in a single layer. Cover the pot, bring the water to a simmer over high heat, then lower the heat and continue to simmer the artichokes until a knife slides easily into the stem end or a leaf pulled from the artichoke comes out easily, 25 to 40 minutes.

What is the best way to cook and eat artichokes? ›

You can boil, grill, braise, or stuff and bake artichokes. But my favorite way to cook artichokes, and the easiest way to cook them, is to steam them. I find that boiling artichokes tends to water-log them, but steaming artichokes cooks them with just the right amount of moisture.

What makes artichokes taste good? ›

Two major active components of artichoke are the salts of chlorogenic acid and cynarin. The sweetening of substances by temporarily modifying the tongue, rather than by adding a substance sweet in itself, may provide an alternative to currently used nonnutritive sweeteners.

Why do you soak artichokes in water? ›

It's believed that to keep artichokes from darkening, they must be stored in lemon water as soon as they are cut and then also cooked in lemon water.

Should I wash artichokes before cooking? ›

Run the artichoke under cold water, pulling apart the leaves to carefully rinse out the vegetable and remove any impurities. Immediately submerge the prepared artichoke in a bowl of cold water with lemon juice. Keep prepared artichokes in this lemon water till ready to steam.

What not to eat on an artichoke? ›

Pull off and eat the individual petals from the cooked artichoke, marking your way down to the heart of the artichoke. 4. When you get to the heart of the artichoke, you will notice the fuzzy hair layer referred to as the "choke". This part of the artichoke is not edible.

What organ is artichoke good for? ›

Artichokes contain many nutrients and may offer potential health benefits, including liver health support, blood pressure regulation, and improved fiber and vitamin intake.

Do artichokes cleanse the liver? ›

May improve liver health

It also increases the production of bile, which helps remove harmful toxins from your liver ( 8 ). In one study, artichoke leaf extract decreased inflammation and liver cell death in mice with non-alcoholic fatty liver disease ( 16 ).

How do you eat grilled artichokes? ›

To eat a grilled artichoke, start by pulling off the outer leaves one by one. Dip the base of the leaf in your favorite sauce or dressing, then use your teeth to scrape off the tender flesh. Once you reach the inner leaves and the heart, you can eat those as well.

Can I eat 2 artichokes a day? ›

When giving a number of recommended artichokes, we could say that there is no exact number. Still, eating about 2 or 3 servings per week is recommended to leave room for other very beneficial foods that will provide other much-needed nutrients.

Are artichokes on the Dirty Dozen list? ›

In terms of pesticides, artichokes are pretty much average. They don't make either the Environmental Working Group's Dirty Dozen or Clean Fifteen lists.

Should you rinse canned artichokes? ›

When you open a can of artichokes, be sure to rinse them thoroughly so that all you're left with is the sweet, slightly tangy flavor and creamy texture of the vegetable.

Do you cook jarred artichokes? ›

The artichoke hearts sold in jars are already cooked. They're tender and ready to eat, but not very flavorful. The best thing to do with them is marinate them and roast them. A simple vinaigrette of lemon juice or vinegar, garlic and olive oil is all you really need to give them a flavor punch.

Can you eat canned artichokes without cooking? ›

They can be consumed straight from the can. Some people prefer to heat them before consuming for various reasons, such as enhancing the flavor or achieving a warmer temperature. If you choose to cook canned artichokes, you can sauté them in a pan with some olive oil and seasonings to add flavor and texture.

Do you wash canned artichokes? ›

If you do choose to buy canned artichokes, rinse them before use to reduce the sodium content. And, of course, anyone can make their own jarred artichoke hearts at home.

References

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