12 Delicious Herbed Grilled Artichokes Recipes

Ready to elevate your grilling game with a touch of herbal magic? Our roundup of 12 Delicious Herbed Grilled Artichokes Recipes is here to inspire your next backyard feast. Perfect for home cooks looking to add a flavorful twist to their summer menu, these recipes promise to turn simple artichokes into mouthwatering masterpieces. Keep reading to discover your new favorite way to enjoy this seasonal delight!

Garlic and Lemon Herbed Grilled Artichokes

Craving something fresh and zesty for your next BBQ? These garlic and lemon herbed grilled artichokes are a game-changer, offering a perfect blend of tangy and savory flavors that’ll make your taste buds dance.

Ingredients

• 4 large globe artichokes, stems trimmed
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F.
2. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, parsley, thyme, sea salt, and black pepper to create the marinade.
3. Cut the artichokes in half lengthwise and use a spoon to remove the fuzzy choke from the center.
4. Brush the artichoke halves generously with the marinade, ensuring all cut surfaces are well coated.
5. Place the artichokes cut-side down on the grill. Grill for 5-7 minutes, or until you see distinct grill marks.
6. Flip the artichokes and grill for an additional 5-7 minutes, until tender when pierced with a fork.
7. Remove from the grill and drizzle with any remaining marinade before serving.

Just imagine the smoky char from the grill mingling with the bright lemon and herbs. These artichokes are fantastic as a standalone appetizer or paired with a creamy aioli for dipping.

Parmesan and Herb Grilled Artichokes

Unbelievably simple yet sophisticated, these Parmesan and Herb Grilled Artichokes are your next go-to side dish. You’ll love how the smoky grill marks pair with the creamy, cheesy topping.

Ingredients

• 4 large globe artichokes, trimmed and halved
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup finely grated Parmesan cheese
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh thyme
• 1 tsp garlic powder

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. In a large bowl, whisk together the olive oil, lemon juice, salt, and pepper until emulsified.
3. Add the artichoke halves to the bowl, tossing gently to coat them evenly with the marinade.
4. Place the artichokes cut-side down on the grill. Grill for 5 minutes, or until you see distinct grill marks.
5. Flip the artichokes. Sprinkle the Parmesan cheese, parsley, thyme, and garlic powder evenly over the top.
6. Close the grill lid. Cook for an additional 3 minutes, or until the cheese is melted and slightly golden.
7. Remove from the grill. Let them rest for 2 minutes before serving to allow the flavors to meld.

Fantastic right off the grill, these artichokes offer a delightful crunch with a melt-in-your-mouth cheesy herb topping. Try serving them with a side of garlic aioli for an extra flavor boost.

Spicy Herbed Grilled Artichokes with Chili Flakes

Kick off your summer grilling with these Spicy Herbed Grilled Artichokes with Chili Flakes. You’ll love the smoky, spicy kick they bring to your table, perfect for those who crave a bit of heat with their greens.

Ingredients

• 4 large artichokes, trimmed and halved
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp minced garlic
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp chili flakes

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, sea salt, and black pepper until well combined.
3. Add the artichoke halves to the bowl, tossing gently to coat them evenly with the marinade. Let them sit for 10 minutes to absorb the flavors.
4. Place the artichokes cut-side down on the grill. Grill for 5 minutes, then flip and grill for another 5 minutes until they are tender and have nice grill marks.
5. Sprinkle the chopped rosemary, thyme, and chili flakes over the artichokes during the last 2 minutes of grilling to infuse them with aromatic flavors.
6. Remove from the grill and let them rest for a couple of minutes before serving.

These artichokes are a fiery, herby delight with a satisfying crunch. Try serving them with a side of cool, creamy aioli to balance the heat.

Balsamic Glazed Herbed Grilled Artichokes

Balsamic glazed herbed grilled artichokes are the perfect way to elevate your summer grilling game. You’ll love the smoky, tangy, and herby flavors that come together in this dish.

Ingredients

• 4 large artichokes, trimmed and halved
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, rosemary, thyme, sea salt, and black pepper to create the glaze.
3. Brush the cut sides of the artichokes generously with the glaze.
4. Place the artichokes cut side down on the grill. Grill for 5 minutes, or until you see distinct grill marks.
5. Flip the artichokes and brush the tops with more glaze. Grill for an additional 5 minutes.
6. Remove the artichokes from the grill and drizzle with any remaining glaze.
7. Let them rest for 2 minutes before serving to allow the flavors to meld.

Lightly charred edges give way to tender, flavorful hearts in these artichokes. Serve them as a standout side or atop a bed of arugula for a light, satisfying meal.

Rosemary and Thyme Grilled Artichokes

Summer’s here, and you’re probably looking for something light yet flavorful to throw on the grill. These rosemary and thyme grilled artichokes are just the ticket, offering a smoky, herby bite that’s perfect for your next backyard gathering.

Ingredients

• 4 large globe artichokes, trimmed and halved
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp finely chopped fresh rosemary
• 1 tbsp finely chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 400°F.
2. In a large bowl, whisk together the olive oil, lemon juice, rosemary, thyme, salt, pepper, and garlic until well combined.
3. Add the artichoke halves to the bowl, tossing gently to ensure they’re evenly coated with the marinade. Let them sit for 10 minutes to absorb the flavors.
4. Place the artichokes cut-side down on the grill. Cook for 5 minutes, or until you see distinct grill marks.
5. Flip the artichokes and continue grilling for another 5 minutes, until tender when pierced with a fork.
6. Remove from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.

Vibrant and aromatic, these grilled artichokes boast a tender interior with a slightly charred exterior. Serve them with a side of aioli for dipping, or chop them up to add a smoky depth to your favorite salad.

Herbed Grilled Artichokes with Aioli Dip

Ready to elevate your grilling game with something a bit gourmet? These herbed grilled artichokes with aioli dip are a showstopper that’s surprisingly simple to pull off.

Ingredients

• 4 large artichokes, stems trimmed
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 clove garlic, pressed
• 1 tsp fresh lemon juice
• 1/4 tsp smoked paprika

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. In a large bowl, whisk together the olive oil, 2 tbsp lemon juice, minced garlic, thyme, rosemary, sea salt, and black pepper.
3. Cut the artichokes in half lengthwise and remove the fuzzy choke with a spoon. Tip: Use a sharp knife for clean cuts and a melon baller to easily scoop out the choke.
4. Brush the artichoke halves generously with the herb mixture, ensuring all cut surfaces are coated.
5. Place the artichokes cut-side down on the grill. Grill for 5-7 minutes until char marks appear. Tip: Don’t move them too soon to get those perfect grill marks.
6. Flip the artichokes and grill for another 5-7 minutes until tender. Tip: Test for doneness by piercing the base with a knife; it should go in easily.
7. While the artichokes grill, make the aioli by combining mayonnaise, Dijon mustard, pressed garlic, 1 tsp lemon juice, and smoked paprika in a small bowl. Whisk until smooth.
8. Serve the grilled artichokes hot with the aioli dip on the side.

Delight in the smoky, herby flavors paired with the creamy, tangy aioli. These artichokes are perfect as a starter or alongside grilled meats for a full meal.

Mint and Basil Grilled Artichokes

Feeling like mixing up your grill game this summer? You’ve got to try these mint and basil grilled artichokes. They’re fresh, herby, and have just the right amount of char to make them irresistible.

Ingredients

• 4 large artichokes, trimmed and halved
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup finely chopped fresh mint
• 1/4 cup finely chopped fresh basil
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. In a large bowl, whisk together the olive oil, lemon juice, mint, basil, garlic, salt, and pepper to create a marinade.
3. Add the artichoke halves to the bowl, tossing gently to ensure they’re evenly coated with the marinade. Let them sit for 10 minutes to absorb the flavors.
4. Place the artichokes cut-side down on the grill. Grill for 5 minutes, or until you see distinct grill marks.
5. Flip the artichokes and grill for an additional 5 minutes on the other side. Tip: Covering the grill can help steam the artichokes, making them tender.
6. Check for doneness by piercing the base with a knife; it should go in easily. If not, grill for another 2-3 minutes.
7. Remove from the grill and let them rest for a couple of minutes before serving. Tip: A sprinkle of flaky sea salt right before serving enhances the flavors.

When you bite into these artichokes, you’ll get a burst of freshness from the mint and basil, complemented by the smoky char. Serve them as a standout side or chop them up for a vibrant addition to salads.

Herbed Grilled Artichokes with Feta Cheese

These herbed grilled artichokes with feta cheese are a game-changer for your summer BBQs. They’re smoky, tangy, and packed with fresh flavors that’ll make you the star of any cookout.

Ingredients

• 4 large artichokes, trimmed and halved
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup crumbled feta cheese

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper.
3. Brush the artichoke halves generously with the herb mixture, ensuring they’re well coated.
4. Place the artichokes cut-side down on the grill. Cook for 5 minutes, or until grill marks appear.
5. Flip the artichokes and grill for another 5 minutes. Tip: Covering the grill can help steam the artichokes, making them tender.
6. Remove the artichokes from the grill and transfer to a serving platter.
7. Sprinkle the crumbled feta cheese over the warm artichokes. Tip: The residual heat will slightly melt the feta, enhancing its creaminess.
8. Serve immediately. Tip: For an extra zing, drizzle with a bit more lemon juice right before serving.

Crunchy on the outside, tender on the inside, these artichokes are a delightful contrast of textures. The herby, garlicky oil seeps into every nook, while the feta adds a salty punch. Try serving them alongside a chilled rosé for the ultimate alfresco dining experience.

Lemon Pepper Herbed Grilled Artichokes

Kick off your summer grilling with these zesty Lemon Pepper Herbed Grilled Artichokes. They’re the perfect blend of tangy and savory, with a smoky char that’ll have you coming back for more.

Ingredients

• 4 large globe artichokes, trimmed and halved
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp lemon zest, finely grated
• 2 tsp freshly cracked black pepper
• 1 tsp sea salt
• 2 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 400°F.
2. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, black pepper, sea salt, minced garlic, thyme, and rosemary to create a marinade.
3. Brush the artichoke halves thoroughly with the marinade, ensuring each piece is well-coated. Tip: Let them sit for 10 minutes to absorb the flavors.
4. Place the artichokes cut-side down on the grill. Grill for 5-7 minutes until you see distinct char marks.
5. Flip the artichokes and grill for an additional 5-7 minutes. Tip: Cover the grill to create a slight steam effect, softening the artichokes perfectly.
6. Remove from the grill and drizzle with any remaining marinade. Tip: For an extra burst of flavor, sprinkle with additional lemon zest before serving.

Perfectly charred with a tender heart, these artichokes boast a vibrant lemon pepper kick. Serve them alongside a creamy aioli or atop a fresh arugula salad for a delightful contrast.

Herbed Grilled Artichokes with Olive Tapenade

Kick off your summer grilling with these herbed grilled artichokes paired with a rich olive tapenade. You’ll love how the smoky char complements the creamy, briny spread.

Ingredients

• 4 large globe artichokes, trimmed and halved
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp finely chopped fresh thyme
• 1 tbsp finely chopped fresh rosemary
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup pitted Kalamata olives, finely chopped
• 2 tbsp capers, drained and rinsed
• 1 small garlic clove, minced
• 2 tbsp extra-virgin olive oil (for tapenade)
• 1 tsp fresh lemon zest

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. In a large bowl, whisk together 1/4 cup olive oil, lemon juice, thyme, rosemary, salt, and pepper.
3. Add artichoke halves to the bowl, tossing to coat evenly. Let marinate for 10 minutes.
4. Place artichokes cut-side down on the grill. Grill for 5 minutes until char marks appear.
5. Flip artichokes, grill for another 5 minutes until tender when pierced with a knife.
6. While artichokes grill, combine olives, capers, garlic, 2 tbsp olive oil, and lemon zest in a small bowl for the tapenade.
7. Remove artichokes from grill, let cool slightly before serving.
8. Serve grilled artichokes with olive tapenade on the side for dipping.

Crunchy on the outside with a tender heart, these artichokes are a textural dream. The tapenade adds a punchy depth, making them irresistible straight off the grill or as part of a mezze platter.

Dill and Chive Grilled Artichokes

Unbelievably simple yet packed with flavor, these dill and chive grilled artichokes are your next go-to side dish. You’ll love how the herbs bring out the artichokes’ natural sweetness.

Ingredients

• 4 large globe artichokes, trimmed and halved
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh dill, finely chopped
• 2 tbsp fresh chives, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 lemon, halved

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. In a large bowl, whisk together the olive oil, dill, chives, sea salt, and black pepper.
3. Add the artichoke halves to the bowl, tossing gently to coat them evenly with the herb mixture.
4. Place the artichokes cut-side down on the grill. Grill for 5 minutes, or until you see char marks forming.
5. Flip the artichokes, squeeze lemon juice over them, and grill for another 5 minutes.
6. Remove from the grill when the artichokes are tender and the edges are slightly crispy.

Crunchy on the outside with a tender heart, these artichokes are a herbaceous delight. Serve them with a side of aioli for dipping or atop a fresh salad for a light, flavorful meal.

Herbed Grilled Artichokes with Sun-Dried Tomato Pesto

You’re going to love these herbed grilled artichokes with sun-dried tomato pesto. They’re the perfect blend of smoky, herby, and tangy, making them a standout side or appetizer for any summer gathering.

Ingredients

• 4 large globe artichokes, trimmed and halved
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp finely chopped fresh rosemary
• 1 tbsp finely chopped fresh thyme
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup sun-dried tomatoes in oil, drained
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 1 small clove garlic
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a large bowl, whisk together 1/4 cup olive oil, lemon juice, minced garlic, rosemary, thyme, sea salt, and black pepper.
3. Add the artichoke halves to the bowl, tossing to coat evenly. Let marinate for 10 minutes.
4. Place the artichokes cut-side down on the grill. Grill for 5-7 minutes, then flip and grill for another 5-7 minutes until tender and charred.
5. While the artichokes grill, make the pesto. In a food processor, combine sun-dried tomatoes, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
6. With the processor running, slowly drizzle in 1/4 cup olive oil until the pesto is smooth. Season with salt and pepper.
7. Transfer the grilled artichokes to a serving platter. Drizzle with the sun-dried tomato pesto.

Kick back and enjoy the contrast of the tender, smoky artichokes with the rich, tangy pesto. Serve them as a fancy appetizer with a drizzle of balsamic glaze for an extra pop of flavor.

Conclusion

Vibrant and versatile, these 12 herbed grilled artichoke recipes are a treasure trove of flavors waiting to elevate your meals. Whether you’re a seasoned chef or a curious newbie, there’s something here to spark your culinary creativity. Don’t forget to try these recipes, share your favorites in the comments, and pin the ones you love to your Pinterest boards for easy access. Happy grilling!