Grilled Artichokes With Olive Oil, Lemon & Mint

Total Time
Prep 30 mins
Cook 25 mins

My friend Andree in New Orleans gave me this recipe at a Fourth of July BBQ one year. I've tried it with canned artichokes, too, but prefer the fresh ones. Great side dish for BBQ's.


  1. Squeeze juice from halved lemons into large bowl filled with cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off outer 2 rows of leaves. Using small knife, cut our choke and prickly small leaves. Place artichoke in lemon water. Repeat with remaining artichokes.
  2. Bring large pot of salted water to boil. Drain artichokes from lemon water, add to pot and boil until crisp-tender, about 15 minutes. Drain. Transfer artichokes to rack & cool. (Can be prepared 1 day ahead. Cover & refrigerate).
  3. Prepare barbecue grill to medium high heat. Whisk oil, 1/3 cup lemon juice, and mint in small bowl. Season dressing to taste with salt & pepper. Brush artichokes with dressing. Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes. Transfer artichokes to platter. Drizzle with some of the remaining dressing. Serve warm or at room temperature.
Most Helpful

4 5

I love artichokes! I made these just a little bit different. I used kitchen shears to cut off all the pointy tips. I cut about 1/2 inch off the whole top too. Then I scooped out the choke and prickly leaves. Boiled the artichokes until tender, drained and cooled. Then cut in half and brushed with the dressing. Love the lemon-mint dressing. Made for the Bargain Basement tag game.