Citrus Marinated Grilled Artichokes

Citrus Marinated Grilled Artichokes

Tender steamed artichokes soak up a bright citrus marinade before charring on the grill.

Total 2 hr 10 min Makes 4 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Artichokes are steamed until tender, halved, and soaked in a lemon-orange marinade before finishing on a hot grill for smoky, charred edges. The citrus marinade keeps the flesh tangy and tender while the leaves pick up a smoky char that pairs well with a squeeze of fresh lemon. Serve as a starter with a dipping sauce or alongside grilled meats for a summer meal.

Ingredients

  • 4 medium artichokes, trimmed
  • 1 lemon, halved
  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh orange juice
  • 1 tablespoon orange zest
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. Fill a large stock pot with 2 inches of water, add the halved lemon, and bring to a boil over high heat.

  2. Trim the artichoke stems, remove tough outer leaves, and cut off the top inch of each artichoke. Snip the sharp tips off the remaining leaves with kitchen shears.

  3. Place the artichokes in a steamer basket set over the boiling water, cover, reduce heat to maintain a simmer, and steam until a knife slides easily into the base.

  4. Remove the artichokes from the steamer and let cool for 10 minutes, then halve each artichoke lengthwise and scoop out the fuzzy choke with a spoon.

  6. Add the halved artichokes to the marinade, tossing to coat all cut surfaces and leaves. Cover and marinate at room temperature.

  7. Preheat a grill to medium-high heat, about 450°F, and clean the grates well.

  8. Remove the artichokes from the marinade, letting excess drip off, and place cut-side down on the grill.

  9. Grill the artichokes, turning occasionally, until charred in spots and heated through.

  10. Transfer the artichokes to a platter, drizzle with any remaining marinade, and sprinkle with chopped parsley before serving.

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    Citrus Marinated Grilled Artichokes

    Artichokes are steamed until tender, halved, and soaked in a lemon-orange marinade before finishing on a hot grill for smoky, charred edges. The citrus marinade keeps the flesh tangy and tender while the leaves pick up a smoky char that pairs well with a squeeze of fresh lemon. Serve as a starter with a dipping sauce or alongside grilled meats for a summer meal.

    2 hr 10 min 4 servings 210 cal

    Ingredients

    • 4 medium artichokes, trimmed
    • 1 lemon, halved
    • 1/3 cup olive oil
    • 1/4 cup fresh lemon juice
    • 1/4 cup fresh orange juice
    • 1 tablespoon orange zest
    • 3 cloves garlic, minced
    • 1 tablespoon fresh thyme leaves
    • 1/2 teaspoon crushed red pepper flakes
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 2 tablespoons fresh parsley, chopped, for garnish

    Method

    1. 1

      Fill a large stock pot with 2 inches of water, add the halved lemon, and bring to a boil over high heat.

    2. 2

      Trim the artichoke stems, remove tough outer leaves, and cut off the top inch of each artichoke. Snip the sharp tips off the remaining leaves with kitchen shears.

    3. 3

      Place the artichokes in a steamer basket set over the boiling water, cover, reduce heat to maintain a simmer, and steam until a knife slides easily into the base.

    4. 4

      Remove the artichokes from the steamer and let cool for 10 minutes, then halve each artichoke lengthwise and scoop out the fuzzy choke with a spoon.

    5. 5

      In a large bowl, whisk together the olive oil, lemon juice, orange juice, orange zest, garlic, thyme, red pepper flakes, salt, and black pepper.

    6. 6

      Add the halved artichokes to the marinade, tossing to coat all cut surfaces and leaves. Cover and marinate at room temperature.

    7. 7

      Preheat a grill to medium-high heat, about 450°F, and clean the grates well.

    8. 8

      Remove the artichokes from the marinade, letting excess drip off, and place cut-side down on the grill.

    9. 9

      Grill the artichokes, turning occasionally, until charred in spots and heated through.

    10. 10

      Transfer the artichokes to a platter, drizzle with any remaining marinade, and sprinkle with chopped parsley before serving.