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!
Fill a large stockpot with about an inch and half of water. Turn grill on high.
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.
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.
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.
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.
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.
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.