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Grilled Baby Artichokes

Serves 6 as an appetizer or side

This can be made up to a day ahead. Refrigerate, covered, and allow to come to room temperature before serving. 


  • 1 pound baby artichokes
  • 3 tablespoons olive oil, divided
  • 1 tablespoon lemon juice
  • 2 tablespoons minced fresh oregano
  • 1 teaspoon salt


1. Prepare the artichokes: trim stems to about 3/4" long; cut the tips of the leaves off with kitchen shears; remove and discard the outer three layers of leaves; cut in half lengthwise. 

2. Bring a pot of salted water to a boil and drop in the artichoke halves. Boil the artichokes 6 minutes; drain well.  

3. Toss the artichoke halves in 1 tablespoon of the olive oil. 

4. Grill the artichoke halves over a hot fire, about 5 minutes a side. 

5. Mix the remaining 2 tablespoons olive oil, lemon juice, salt and minced oregano. 

6. Brush the artichoke halves with the olive oil-lemon mixture. 

Serve warm or at room temperature. 

Nutritional Estimate: 6 Servings. Per serving: 40 Calories; 8 g Total Carbs; 4 g Dietary Fiber; 1 g Sugars; 4 g Fat; 0 mg Cholesterol; 286 mg Sodium; 3 g Protein. Weight Watchers: 0 points.


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