30-Minute Garlic Butter Charred Artichokes
Halved artichokes brined until tender, coated in garlic-infused brown butter, then seared skin-side down until deeply caramelized. The cut faces char in a hot pan while the flesh absorbs buttery, garlicky richness. Fresh parmesan crowns each half just before serving.
Ingredients
- 4 artichokes, boiled until soft, halved, choke center removed
- 5 tbsp butterghee1:1Full guide →
- 1 tbsp olive oil, divided
- 1 tbsp garlic powder
- 1 ½ tsp celtic sea salt
- parmesan, freshly grated(optional)
Instructions
- 1
Melt butter with half the olive oil in a small pot. Stir in garlic powder and salt.
- 2
Heat a large heavy pan on medium-high heat or prepare a grill.
- 3
Drizzle the butter mixture over artichoke halves, swirling to coat and let it soak into the flesh.
- 4
Add remaining oil to the pan and heat until shimmery.
- 5
Place artichokes face-up in the pan and cook until the backs brown, about 5 minutes.
- 6
Flip artichokes face-down and char for another 5 minutes.
- 7
Top with freshly grated parmesan if desired.
- 8
Serve immediately.
Tips
Use a cast-iron or stainless steel pan for optimal browning; nonstick won't char as effectively.
Ensure artichokes are fully tender before charring or they won't cook through in the pan.
Don't skip the initial soaking of the butter mixture into the artichoke flesh for maximum flavor.
Good to Know
Refrigerate cooked artichokes in an airtight container up to 3 days. Reheat gently in a low oven to avoid drying.
Boil and halve artichokes up to 1 day ahead; store covered in the fridge. Prepare butter mixture just before cooking.
Serve warm as a side dish or appetizer. Pairs well with roasted proteins or alongside grilled vegetables.
Common Mistakes
Don't flip artichokes before the first 5 minutes or they won't brown properly.
Avoid overcrowding the pan or steam will prevent charring.
Don't skip removing the fuzzy choke center or the texture will be unpleasant.