This Grilled Artichoke Recipe with Garlic Bread Crumbs is such an easy, fresh way to prepare artichokes. Halve the artichokes, brush them with olive oil, salt and pepper, and grill until soft. We sprinkle them with a crispy garlicky breadcrumb, and then drizzle them with an easy vinaigrette. Easy and delicious!
Grilled Artichoke Recipe with Garlic Breadcrumbs
In the spring and summer my refrigerator is overflowing with veggies and fresh herbs.
Plump cherry tomatoes, summer squash, sweet corn, funky looking heirloom tomatoes, bright green chives, hearty asparagus, woodsy rosemary – pretty much anything you can find at the farmer’s market (or in my backyard) is in the crisper at any given point in time.
Oftentimes there isn’t even enough room to hold the abundance of veggies I bring home with me and the overflow is shuffled on over to the fruits section, stuffed alongside the eggs or completely hiding the bottles of beer I ever-so-carefully lined up.
The one vegetable that doesn’t get nearly enough love in my fridge, but is perhaps my favorite veggie of all time, is a fresh artichoke. Currently, I have no less than seven artichoke recipes in my food journal just waiting for the chance to be made, but every time I pass by a bucketful of them at the market, I stop, glance, and then wistfully walk on by when a big tub of avocados on sale for ninety-nine cents catches my eye.
Artichokes: A labor of love.
I think maybe it’s the idea of cooking with fresh artichokes that I’m more into than actually cooking with them. They are a bit of pain, aren’t they? The stems need to be trimmed, the purple choke needs to be removed, and goshdarnit, those prickly ends are like little knives, just waiting to slice tiny cuts all over your hands.
BUT with that said, after the cuts, after the trimming, and after the cooking, it’s all worth it, because the end result, even if served completely plain, is like a treasured jewel.
The leaves become pliable and so soft you can scrape the flesh right off; the heart, which was once tough and not exactly appetizing, becomes tender and briny.
It’s kind of like eating lobster or crab, yes, it’s a lot of work, but after you’re done eating, it’s almost like you’ve accomplished something – there aren’t many foods you can say that about.
How to clean artichokes
Cut off the top. You want to cup off about the top third of the artichoke. This gets rid of any pointy edges that can poke and prod at your, and also makes the artichokes look more uniform and prett,.
Remove the super fibrous outer leaves and bottom leaves. Those tough, thick leaves don’t have much meat on them, so you don’t need to save them.
Using kitchen shears, snip off any other prickly points you see. Again, we want to eat the artichokes, not be injured by them.
Cut them in half. Using a sharp chef’s knife, cut the artichokes in half lengthwise. You should be able to see the fuzzy purple choke.
Clean them out. Use a spoon to scrape out all of the purple, fuzzy choke. Be sure you don’t remove any of the heart. You’re ready to cook!
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How to make this grilled artichoke recipe
Being my inaugural artichoke of spring and all, I wanted to keep things relatively simple, and of course, utilize the tool we wait all winter long to use – the grill. This grilled artichoke recipe is the perfect way to make the artichoke the start, here’s how it’s done.
Clean the artichokes. See aformntioned.
Par-cook the artichokes. Because the artichokes would be charred before they were cooked through, you have to cook the artichokes before. After you clean the artichokes, steam them in a bath of salted lemon water for about ten minutes until they’re tender.
Grill. Once they’re tender, remove them from the pot and dry the artichokes off. Brush them with olive oil and season with plenty of salt and pepper. Throw them on to the grill, flat-side down. Grilll until perfectly charred and smoke-kissed.
Make the vinaigrette and the bread crumbs. While the grill is doing it’s thing, throw together a super simple rosemary lemon vinaigrette with just three ingredients – rosemary, lemon and olive oil. Whisk the lemon juice into the olive oil, add freshly chopped rosemary and season with salt and pepper.
At the same time, add the remaining olive oil and garlic to a small saucepan. Heat over a medium-low heat until the garlic is fragrant and soft. Add the breadcrumbs. Toss with the olive oil and garlic and cook until breadcrumbs are golden brown and crispy, about 3-4 m9nutes.
Finish the grilled artichokes up! Once the artichokes are fresh off the grill, I quickly spoon the vinaigrette over the top. The residual heat from each of the artichokes wilts the chopped rosemary and infuses hints of lemon and rosemary into the layers of each leave. Season again with salt and pepper and serve!
How to eat grilled artichokes
I like to start by picking off all the leaves and using my teeth to scrape all of the meat off of the inside of the leaves. Dip the leaves in any of the vinaigrette and breadcrumbs lurking around the serving platter or your plate.
When you get to the soft artichoke heart center, you can either use a fork and knife to cut it and eat the sweet, tender meat, or you can just use your fingers to soak up any leftover vinaigrette and breadcrumbs and eat them as is.
Substitutions and Tips and Tricks for Recipe Success
- Use whatever herbs are in season for this grilled artichoke recipe. Fresh basil, chives, or thyme would be lovely.
- Squeeze an extra bit of lemon juice over the finished grilled artichoke for a little extra quick of acid.
- Make sure to season every step with salt and pepper. Season the water you steak the artichokes in. Season the artichokes before grilling. Again, season the artichokes after grilled. And of course, season the vinaigrette and breadcrumbs.
- You want the artichoke to be 90% cooked through before grilling them. Your knife should pretty easily pierce through the flesh of the artichoke.
Other artichoke recipes we love.
- This Crab Cake Stuffed Artichoke is similar to today’s grilled artichoke recipe, but they’re served whole. Each bite is packed with breadcrumbs and sweet crab – so simple and delicious.
- If you love spinach artichoke dip, then you’ll be obsessed with this Super Cheesy Onion and Artichoke Dip. Rich and so addictive.
- Only like artichokes in dip or on things? These Blackened Spinach Artichoke Sliders are packed with a spicy chicken patty, crispy bacon, and of course, gooey spinach artichoke dip.

Grilled Artichoke Recipe
This Grilled Artichoke Recipe with Garlic Bread Crumbs is such an easy, fresh way to prepare artichokes. Halve the artichokes, brush them with olive oil, salt and pepper, and grill until soft. We sprinkle them with a crispy garlicky breadcrumb, and then drizzle them with an easy vinaigrette. Easy and delicious!
Ingredients
- 3 large artichokes
- 1 large lemon
- 3 1/2 tbsp olive oil
- 1 tsp chopped fresh rosemary
- 4 large garlic cloves
- 1/2 cup panko bread crumbs
Instructions
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Fill a large stockpot with about an inch and half of water. Turn grill on high.
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Cut the top third off of each artichoke.Remove fibrous outer and bottom leaves.Using kitchen shears, snip off the prickly tops of any leaves. Cut artichokes in half leghthwise.
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Using a pairing knife or spoon tto cut or srape out the purple choke and other fuzzy parts of the artichoke. Be sure to not remove the heart. After choke is removed from each artichoke, rub with half of the lemon to prevent browning.
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Squeeze remaining juice from the half of the lemon into stockpot filled with water. Toss in a liberal pinch of salt to season the water. Bring the water up to a boil and reduce to a simmer. Add artichokes, cut side up in pot. Cook until tender, about 10 minutes.
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In the meantime, make the breadcrumbs and vinaigrette. Whisk 3 tablespoons lemon juice and rosemary in a small bowl. Slowly whisk in olive oil. Season with salt and plenty of freshly cracked black pepper.
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To make breadcrumbs, pour olive oil and garlic into a small sauté pan. Turn the heat on medium-low and cook garlic until softened, about 1-2 minutes, do not brown. Add in panko and turn the heat up to medium-high. Toast breadcrumbs until golden brown, stirring frequently to prevent burning.
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When the artichokes are tender, remove from water and dry off. Throw on a hot grill, cut side down. Cook until slightly charred with grill marks, about 5-10 minutes. Transfer to platter.Spoon vinaigrette over hot artichokes. Sprinkle with breadcrumbs. Serve immediately.
I am the same way with artichokes (especially when i see an avocado sale!) but I adore them! I have never tried a grilled artichoke,but this looks FAB! Pinned!
Avocados cannot be looked over! When they’re cheap, you gotta get ’em! Thanks Taylor!
Good for you for being so determined! Having to go store to store looking for what you want is the worst. I don’t cook with artichokes nearly enough. This recipe looks fabulous. Especially those bread crumbs on top 🙂
It really is the worst — you’d think artichokes at this time of year would be pretty common in grocery store, especially when it’s advertised in the ad! Thanks Christin!
I hate that feeling when you can’t find the one item you are looking for! I usually give up after two stores … so I admire your determination : ) I really like artichokes but rarely use them in my own kitchen! Sadness… must try this soon!
SO frustrating! I don’t use them much easier, this is the first time in over a year!
Couldn’t agree more; artichokes are a delicious pain in the you-know-what! I love the little bit of crunch you added with the garlic breadcrumbs, Nicole.
They really are, and while I’m getting my fingers cut, I’m wondering why I bother, but after, I wonder why I complained! Ha! Thanks Anna.
I absolutely love artichokes- one of my favourites at the moment. Loving the sound of the lemon vinaigrette and garlic bread crumbs- so delicious!
Thanks Jess!
Oh man do I love artichokes. It does take perseverance to cook them though. You did and they look great! I first had artichokes on 7th grade home-ec class and we ate them caveman style. The best.
I’ve never cooked with fresh artichokes before because the idea of breaking them down and the scary choke part really freaks me out! I love your step by step instructions! Thanks for making them a little less intimidating 🙂 They look so good, maybe I will just have to get over my fear and try them out!
You’re SO welcome Isadora! Glad I could make it a little bit easier.
Oh I just made something close to this over the week-end, though yours looks so much better, great recipe.
I doubt it!!! But thank you Cheri!
Okay you KNOW you are a pro when someone (okay, me) does not like artichokes and is now craving them! Way to rock those photos and a recipe that sounds like I could like grilled artichokes! Pinned 🙂
I love it!!! Thanks girly! I think you would like them Chelsea!!! So different than those marinated artichokes in the jar.
Must try to grill an artichoke ASAP. I am so happy you included these step-by-step photos. They will definitely come in handy when I try this recipe. Love the vinaigrette, too!!
I thought they might help those weary artichoke people! Thanks Kathi!!
Your are right on both counts, artichokes are hard work but oh so delicious. Love the look of yours and I’m sure they were great.
Thank you Karen!! They were!
I am so wishing that I had a grill right now, so that I could make this dish! You are so right, artichokes are such a pain in the butt, but the end result is so worth it (not every day, mind you, but worth it on occasion).
The combination of rosemary lemon vinaigrette and bread crumb topping sound PERFECT! Love this Nicole!
Yes, definitely not everyday — my hands would be raw! Thanks so much Laura!
Grilled is my all-time favorite way to eat artichokes! Usually I boil them first for a bit before grilling/roasting them, but next time I’ll try your way:)
Let me know if you do Sarah!! Thanks!!
I can’t believe I have never bought artichoke before! What is wrong with me? This looks great!
You must!!! Thanks!!!
I LOVE artichokes, and the way you’ve treated these is so gorgeous!
Thanks Ashley!
1) Cooking with artichokes is a bit of a chore. That’s why, like you, I often go for the avocados instead, haha.
2) You went to FOUR stores? You are a patient saint. I would have said screw it after 2.
3) These are gorgeous. I want them right now.
4) Happy Friday! Weekend! Woot.
Made these tonight and they were absolutely delicious! Cleaning and prepping the artichoke was a lot of work, but the directions and pictures you gave were really helpful. The garlic breadcrumbs made the dish for sure. Thanks for a wonderful recipe Nicole! We love you! Love, Eva & Andy
Thank chic!!! Love you guys too!!!! 🙂