It's summer here in Texas and that means one thing...it's grilling time! Here in Texas, we love to grill everything year round...BBQ, hamburgers, ribs, chicken, etc. My husband loves to grill and makes an incredible Beer Butt Chicken but that's a recipe for another time. I love firing up the grill on a weeknight while the kids are home with friends and chilling in the pool. I throw on whatever meat or even fish I have marinating and a ton of vegetables. Our favorite grilled veggies are asparagus, zucchini or squash, corn on the cob and artichokes!
Our entire family absolutely loves artichokes. I grew up eating them stuffed with bread crumbs, herbs and olive oil (that recipe will be coming soon) but we have learned to love them grilled with a flavorful garlic lemon butter. I use ghee in lieu of butter since our house is dairy-free. I use parsley in this recipe but you can use whatever herb(s) you have on hand. You can also use fresh minced garlic instead of garlic powder.
In this recipe, I brush the butter sauce on the artichokes but my kids like to dip the artichoke leaf into the sauce. You can also make my Lemon Garlic Aioli Sauce as an option for dipping. I have done a platter of grilled artichokes (or a variety of grilled veggies) with several dipping sauces as an appetizer for summer gatherings and it's always a huge hit! Now, it's time to fire up the grill and get cookin'!!!
It's best to trim and cut the artichokes in half before steaming to shorten cooking time. Use a metal spoon to clean out the furry chokes and the small, purple inner leaves. See picture on the right of a "clean" artichoke.
When steaming the artichokes, heat the water on high, cover the pot and bring to a boil. Steam the artichokes cut side down until the leaves easily pull apart.
Place artichokes cut side down on the grill for 5-7 minutes or until grill marks appear. When they are cooked, brush with garlic lemon butter sauce and serve immediately (and, yes, you can use an indoor grilling pan like I did here for convenience).
Grilled Artichokes with Garlic Lemon Butter
Trim the stems of the artichokes to 1/2” from base. Cut off and discard the top 1/2” of the artichokes and cut in half. Use a strong metal spoon or knife to scoop out the fuzzy chokes and the small inner artichoke leaves.
Place a steamer basket in a large pot and fill with water enough to cover bottom of the pot. Place artichokes in pot and cover. Bring to a boil and steam for approx. 15-20 minutes or until you can easily pull off the outer leaves.
While the artichokes are steaming, combine ghee, lemon juice, garlic powder, and parsley in a small bowl and set aside.
Prepare the grill for direct, high heat. Use a pastry brush to brush artichokes all over with olive oil. Place the artichokes cut-side-down on the grill for 5-7 minutes, until you have grill marks. Remove from grill and brush cut sides with garlic lemon butter. Serve immediately.