Grilled Artichokes with Balsamic and Olive Oil
Tender steamed artichokes halved and marinated in a bright balsamic-olive oil mixture, then grilled until caramelized and charred. This version showcases the artichoke's natural sweetness while adding depth from the vinegar's acidity and the grill's smoky char. Serve as a vegetable side, appetizer, or light lunch. The technique combines steaming to soften and grilling to develop flavor, making it suitable for warm-weather entertaining or weeknight dinners.
Ingredients
- 2 artichokes, whole, medium
- 2 tablespoon extra virgin olive oil
- 2 teaspoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon balsamic vinegar
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- 1
Wash artichokes and pat dry.
- 2
Cut off the top quarter of each artichoke with a serrated knife.
- 3
Trim the bottom stem so artichokes sit flat and use kitchen shears to snip the leaf tips of remaining leaves.
- 4
Bring a large pot with an inch of water to a boil.
- 5
Add a steam basket and place artichokes top side up, or reduce water to half-inch and place artichokes directly in boiling water.
- 6
Cover and steam on medium heat until slightly underdone.
- 7
Remove from basket and cool until handleable, about 10-15 minutes.
- 8
Halve the artichokes lengthwise to reveal the heart.
- 9
Carefully scoop out the fuzzy choke and small inner leaves from each half, keeping the rest intact.
- 10
Whisk together olive oil and balsamic vinegar in a large bowl.
- 11
Place halved artichokes cut side down in the marinade and press gently.
- 12
Let rest for 30 minutes.
- 13
Heat grill to high heat and oil the grates.
- 14
Grill artichokes 7-10 minutes per side, pressing gently with a spatula or panini press.
- 15
Transfer to a serving plate.
- 16
Drizzle with remaining olive oil and vinegar, season with salt and pepper.
- 17
Serve immediately.
Tips
Steam artichokes only until slightly underdone so they remain firm during grilling and don't fall apart when flipped.
The 30-minute marinade allows flavors to penetrate the artichoke heart; longer marinating intensifies the vinegar taste.
Use a panini press or heavy spatula to compress artichokes flat against the grill, creating char and caramelization on the flat surfaces.
Good to Know
Refrigerate cooked artichokes in an airtight container for up to 3 days. Do not freeze as the texture becomes mushy when thawed.
Prepare artichokes through the marinade step up to 8 hours ahead. Cover and refrigerate. Grill just before serving for best char and texture.
Serve warm or at room temperature as a vegetable side, appetizer, or part of a mixed grilled vegetable platter. Pairs well with grilled proteins or alongside grain-based salads.
Common Mistakes
Over-steam artichokes to avoid mushy texture that falls apart on the grill.
Skip pressing artichokes flat during grilling to ensure even charring and caramelization.
Use insufficient heat or skip oiling grates to prevent sticking and achieve proper char.
Substitutions
FAQ
Can I prepare artichokes ahead of time?
Yes. Trim and steam the artichokes, remove the fuzz, and marinate them up to 8 hours ahead in the refrigerator. Grill just before serving to maintain texture and achieve fresh char marks.
What if I don't have a steam basket?
Reduce the water to half an inch and place artichokes directly in the boiling water, or use a makeshift steamer by placing a crumpled foil ball or metal colander in the pot bottom.
How long do grilled artichokes keep?
Store cooled artichokes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the grill or eat cold. They do not freeze well due to texture loss.