Grilled Artichokes

grilled artichokes recipe with Chile Crunch spicy condiment

Grilled Artichokes

Serves 4


  • 4 large artichokes, rinsed well, top third removed, and leaf tips trimmed
  • 1/4 cup salt, plus 1 teaspoon
  • 2 lemons, cut in ½ (or ¼ cup vinegar)
  • 1/2 cup olive oil
  • 2 cloves minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • ½ cup mayonnaise
  • 2-3 teaspoons Maggi Sauce or Worchester Sauce (should look tan in color)
  • 2-4 teaspoons Chile Crunch to taste


Fill a large pot 3/4 full of water. Add 1/4 cup of the salt and bring to a boil.

Rub the cut sides and bottoms of the artichokes with the lemon wedges and carefully add them to the boiling water. Weight the artichokes as necessary with a heavy dish or bowl, and simmer, partially covered, until the bottoms are just tender and can be pierced with a sharp knife and an outer leaf pulls out easily. Drain the artichokes upside down in a colander until cool enough to handle.

Cut the artichokes in half and discard the prickly purple leaves and hairy choke.

In a bowl, combine the olive oil, garlic, salt, and pepper. Preheat the grill to medium-high.

Baste the artichokes with the oil mixture and grill, leaf side down. When slightly brown, turn the artichokes and baste with the oil mixture until d lightly charred around the edges, about 5 minutes. Place on a platter and serve with the mayonnaise sauce.

Mayonnaise Dipping Sauce:

½ cup mayo
2-3 teaspoons Maggi sauce (can substitute with Worcestershire sauce)
2-3 teaspoons Chile Crunch

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