These grilled artichokes are destined to be a spring and summer favorite. Large, fresh artichokes are first steamed and trimmed, then marinated for 24 hours in a bright balsamic-based mixture with plenty of garlic and fresh ginger.
After marinating the artichokes are charred on the grill and basted with the reserved marinade so they pick up smoky, tangy notes. Serve them warm with a garlic-lemon aioli for dipping—the result is juicy, savory, and irresistibly shareable.
This chargrilled artichoke method requires planning and prep, but the flavor payoff is worth it. The marinated halves and hearts develop a balance of tang, salt, subtle sweetness, and smoke, layered with fresh garlic and ginger. Because the artichokes stay juicy, have a napkin handy for drips.
Unlike many recipes that use canned or jarred hearts, this version lets you enjoy the whole artichoke—from the tender leaf meat to the prized heart. They work perfectly as a standalone appetizer or alongside grilled proteins like flank steak, and they shine in outdoor gatherings.
Pair these grilled artichokes with other summer appetizers or dips for an easy entertaining spread.
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Why You’ll Love This Recipe
Flavor-packed: Tender artichokes soaked in a bold balsamic and soy marinade, then charred for a smoky finish—served with lemon-garlic aioli for contrast.
Shareable: Artichokes are an interactive appetizer. Leaves are pulled and the meaty portion is eaten, making this a fun dish to serve to a group. One batch can serve many guests.
Make-ahead friendly: The artichokes need at least 24 hours to marinate, so much of the work can be done ahead. On the day you grill, they only need a short time over high heat to develop char and flavor.
Ingredients
- Fresh artichokes: Choose large, firm artichokes with green leaves and healthy stems.
- Lemon: Slices for steaming and zest/juice for the aioli.
- Garlic: Whole cloves for steaming, minced for the marinade, and grated for the aioli.
- Olive oil: Extra virgin for the marinade.
- Balsamic vinegar: The base of the marinade for bright acidity.
- Soy sauce: Adds savory depth and salt.
- Fresh ginger: Grated or minced for bright warmth.
- Salt and cracked black pepper: To season the aioli and marinade.
See the recipe card below for full quantities and the complete ingredient list.
Substitutions and Variations
- Swap regular soy sauce for low-sodium, tamari, or coconut aminos.
- Serve with melted lemon butter instead of aioli for a simpler dip.
- Finish with shaved Parmesan or parmesan flakes for a salty, savory touch.
- No grill? Broil the artichokes until charred or use a very hot grill pan to mimic grill marks and smoke.
How to Make Artichokes on the Grill
Preparing artichokes takes a few steps: trimming, steaming (or boiling), cleaning the center, marinating, and finally grilling. Follow each step for best texture and flavor.
How to Prepare Artichokes
One: Trim most of the stem, leaving about 1 inch. Slice off the top inch of the artichoke through the leaves.
Two: Use kitchen shears to snip the thorny tips from the leaves. Remove any small base leaves and use a vegetable peeler to clean the stem.
Steaming Artichokes
Three: Add 1–2 inches of water to a large pot with smashed garlic cloves and lemon slices.
Four: Place a steamer basket in the pot and arrange the artichokes stem-side up. Cover and simmer until tender.
Hot tip! If you don’t have a steamer basket, you can boil the cut artichokes cut-side down directly in the 1–2 inches of water.
Cleaning Artichoke Centers
Five: Once cool enough to handle, cut each artichoke in half lengthwise with a serrated knife, slicing through the stem first for stability.
Six: Pull out the small purple-tipped inner leaves and discard.
Seven: Use a spoon to scoop out the fuzzy choke from the center and discard, leaving the meaty heart.
Eight: Whisk together the marinade ingredients in a bowl or measuring cup.
Marinating and Grilling
Nine: Place cooled artichoke halves into gallon zip-top bags (about 4 halves per bag) and pour the marinade in, dividing it evenly. Refrigerate and marinate for 24–48 hours, flipping occasionally.
Ten: Remove the artichokes from the bags and arrange them on a tray, reserving the marinade for basting. Preheat the grill to high heat.
Eleven: While the grill heats, combine the garlic-lemon aioli ingredients so the flavors can meld while you grill.
Twelve: Grill the artichokes cut-side down over direct heat until well-charred, turning and basting with the reserved marinade, spooning it into the cavity and between leaves for extra flavor. Serve warm on a platter.
How To Eat Grilled Artichokes
- Start with the outer bottom leaves: pull a leaf, hold it by the tip, and dip if desired.
- Use your teeth to scrape the tender flesh from the base of the leaf and discard the remaining leaf.
- Work inward; leaves get more tender as you approach the heart.
- When only the heart remains, cut it into pieces and enjoy—it’s the best part.
Expert Tips
- Use a sharp serrated knife and kitchen shears to make trimming easier.
- Ensure artichokes are fully cooked before removing leaves—the inner leaves should pull out with little resistance.
- Let steamed artichokes cool enough to handle before removing inner leaves and the choke.
- Marinate for at least 24 hours; 48 hours yields even more depth of flavor.
- Reserve and use the marinade to baste the cut halves on the grill for maximum flavor.
Recipe FAQs
Large whole artichokes can take up to an hour to steam fully. If you boil them submerged, cook time can be closer to 30 minutes. Always test doneness by pulling a leaf from the center—it should come away easily.
An artichoke is cooked when a leaf from the center pulls out with minimal resistance and the flesh on the leaf scrapes off easily.
Marinate the artichokes for a full 24 hours; they can marinate up to three days. Two days often delivers the best flavor.
Storage
Store grilled artichokes covered in the refrigerator for up to two days. Reheat gently in the microwave or briefly on the grill until just warmed. Freezing is not recommended.
More Summer Appetizers You’ll Love
-
Braised Pork Belly Sliders with Asian Slaw
-
Puff Pastry Tomato Tart with Ricotta and Feta Cheese
-
Whipped Ricotta Crostini
-
Imitation Crab Dip
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📖Recipe
Marinated Grilled Artichokes with Lemon Aioli
Callan Wenner
Pin Recipe
Equipment
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Serrated knife
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Vegetable peeler
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Kitchen shears
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Large pot
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Steamer basket (optional)
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Chef’s knife
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Large cutting board
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Gallon zip-top bags
Ingredients
- 4 large artichokes
- 1 lemon, sliced
- 2 cloves garlic, smashed
Marinade
- ¾ cup balsamic vinegar
- ⅔ cup water
- ½ cup low-sodium soy sauce
- ⅔ cup extra virgin olive oil
- 2 tablespoons fresh ginger, minced
- 2 tablespoons fresh garlic, minced
- ¼ teaspoon fresh cracked black pepper
Lemon Garlic Aioli:
- ½ cup mayonnaise
- 1 large garlic clove, grated
- 1 lemon, zested and juiced
- Salt and cracked black pepper, to taste
Instructions
Prepping the artichokes for the marinade:
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Use a serrated knife to trim the top inch and most of the stem, leaving about 1 inch of stem. Remove small base leaves and peel the stem. Snip thorny leaf tips with shears and rinse well.
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In a large pot add 1–2 inches of water, smashed garlic, and half a sliced lemon. Position a steamer basket so it just touches the water.
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Place artichokes stem-up in the steamer basket (they can be snug). Bring to a boil, reduce to simmer, cover, and steam until tender (30–60 minutes depending on size).
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Test for doneness by pulling a leaf from the center with tongs—if it comes away easily and the meat is tender, they are done. Remove and cool.
Marinating the artichokes:
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Cut cooled artichokes in half lengthwise and remove the inner purple leaves and the fuzzy choke with a spoon; discard them.
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Whisk together balsamic, water, soy, olive oil, ginger, garlic, and black pepper to make the marinade.
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Place artichoke halves into two gallon bags, pour in the marinade (split evenly), and chill for at least 24 hours, flipping the bags occasionally.
Lemon Garlic Aioli:
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Grate a garlic clove into mayonnaise, add lemon zest and juice, then season with salt and cracked pepper. Stir and let the flavors meld while you grill.
Grilling the artichokes:
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Remove artichokes from the bags and reserve the marinade.
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Grill artichokes until leaves char. Turn and baste the cut sides and cavities with reserved marinade to build flavor.
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Serve on a platter with lemon garlic aioli for dipping.
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Enjoy the leaf meat and the tender heart—the best part of the artichoke.
Notes
Tips:
– Refer to step-by-step photos if you’re new to preparing artichokes.
– Marinate at least 24 hours; 48 hours is excellent.
– When basting on the grill, spoon marinade into the leaves and center for optimum flavor.
– Set out small bowls for guests to discard used leaves.