marinated grilled artichokes

The Best Recipe For Grilled Marinated Artichokes

Here it is—my super secret recipe for perfectly marinated grilled artichokes ready to be smothered or dipped in this incredibly fresh roasted garlic and lemon aioli sauce infused with the beautiful aromatics of fresh thyme and parsley leaves. Whether you’re wooing guests at a fancy dinner party or just trying to elevate your Tuesday night dinner game, this dish has got you covered.

marinated grilled artichokes

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Grab Your Lemon Juice and Olive Oil: It’s Summer!!

Let me introduce you to my Marinated Grilled Artichokes with Roasted Garlic, Lemon, and Fresh Herb (Thyme and Parsley) Aioli.

So, what’s this dish all about? Imagine taking a bite and first hitting that crisp, slightly charred exterior, giving way to a tender, melt-in-your-mouth heart, all while the bright, herby aioli plays a symphony on your taste buds.

The roasted garlic in the sauce is as smooth as your favorite jazz tune, with lemon adding a pop of freshness that’s as refreshing as a cool breeze on a hot summer day. Thyme and parsley join the party, tossing their fragrant, earthy notes like they’re adding spice to an already buzzing conversation.

It’s as at home at a fancy dinner party as at a laid-back backyard BBQ. And the best part? It’s not just a delight for the senses; it’s also giving you a high-five for making healthy choices.

Artichokes are a powerhouse of nutrients, and when you throw in the benefits of garlic, lemon, thyme, and parsley, you’re practically at superhero status.

In the end, you’ve got a dish that’s a little smoky, a tad zesty, a touch earthy, and a whole lot delicious. It’s a testament to the beauty of combining simple, fresh ingredients with some grill magic. So, grab your artichokes, and let’s get grilling!

Jump to Recipe

Healthy and Easy

grilled artichokes

This Marinated Grilled Artichokes with Roasted Garlic, Lemon, and Fresh Herb Aioli recipe walks the fine line between being health-forward and user-friendly, making it a stellar choice for anyone looking to impress their taste buds without complicating their kitchen time. Here’s the rundown on why it’s both a healthy choice and easy to whip up

Healthy Aspects

artichokes grilled lemon
  1. Nutrient-Rich Artichokes: Artichokes are low in fat while rich in fiber, vitamins (C and K), minerals (magnesium, phosphorus), and antioxidants. They support digestive health, help regulate blood pressure, and may improve liver health. Grilling them also means choosing a cooking method that doesn’t require extra fats or oils, keeping the calorie count in check.

  2. Heart-Healthy Fats: The marinade and aioli olive oil provide monounsaturated fats, known for their heart-healthy benefits, including lowering the risk of heart disease.

  3. Roasted Garlic: Garlic is not just a flavor powerhouse; it’s also known for its health benefits, such as boosting the immune system, reducing blood pressure, and containing antioxidants that may help ward off dementia and Alzheimer’s disease.

  4. Herbs for Flavor and Nutrition: Fresh thyme and parsley aren’t just there for their vibrant flavors; they’re also packed with vitamins A and C, antioxidants, and anti-inflammatory properties. Plus, using herbs means you can cut down on salt.

Easy to Prepare

flipping artichokes on grill
  1. Simplicity in Preparation: The recipe involves straightforward steps that are easy to follow. Boiling and then grilling make the artichokes tender on the inside and charred on the outside without any complicated techniques.

  2. Make-Ahead Aioli: The aioli can be prepared in advance, simplifying your meal prep. It’s as easy as blending roasted garlic with mayonnaise, lemon juice, and herbs. This infuses the aioli with a deep, savory flavor and means you can pull this component out of the fridge when you’re ready to serve.

  3. Flexible Marinating Time: The artichokes can be marinated for as little as 30 minutes or overnight. This flexibility allows you to fit the preparation around your schedule, making it convenient for quick meals and advanced planning.

  4. Minimal Active Cooking Time: Once the artichokes are marinated, they only need a few minutes on the grill to get that perfect char and smokiness. Most of the recipe’s time is hands-off, allowing you to focus on other meal prep or relax.

This recipe is a win-win for those looking to maintain a healthy diet without spending hours in the kitchen. It leverages fresh, nutritious ingredients and combines them through simple yet effective cooking techniques to create a wholesome and stress-free dish to prepare.

Whether you’re a busy professional, a health enthusiast, or someone just looking to enjoy a delicious meal with minimal fuss, this recipe ticks all the boxes.

How To Pick The Perfect Artichoke For Grilling

serving grilled artichokes

Picking the perfect fresh artichokes for grilling is like selecting the right wine for dinner — it can elevate the entire experience. Here’s a lighthearted guide to ensure you bring home the MVP (Most Valuable Produce) of the artichoke world for your grilling adventures.

1. Look for Confidence

First up, you want an artichoke that stands tall and proud, not slouching like it’s trying to hide in the back of the vegetable bin. Look for artichokes with tight, compact leaves. It might be past its prime if the leaves are splayed out like it’s trying to catch some rays.

2. Feel the Heft

Pick up that artichoke and feel its weight. It should feel like it’s holding onto all its juicy secrets, ready to share them with you and only you. A hefty artichoke is a hydrated artichoke, which means more flavor and tenderness once it hits the grill.

3. Check the Stem

The stem is like the artichoke’s lifeline, so you want one that’s thick and green, not shriveled and woody. A fresh stem means a fresh artichoke. Plus, you can cook and eat the stem (it’s an extension of the heart, after all), so don’t overlook this part!

4. Listen Closely

Yes, you read that right. Give those artichoke leaves a gentle squeeze. If you hear a squeaky, almost rubbery sound, that’s the artichoke’s way of whispering, “I’m ready for the grill.” No sound? It might be time to say goodbye and move on to the next.

5. Eye the Color

You’re looking for a deep green, maybe with a touch of purple. That’s the artichoke’s way of showing off its chlorophyll-rich wardrobe. Brown spots? They’re like the artichoke’s battle scars from roughing it out in the sun a bit too long. A few here and there can add character, but too many might mean the artichoke is over the hill.

6. Give It a Sniff

Lean in close and take a whiff. The artichoke should smell fresh, earthy, and slightly sweet, like a dew-kissed field at dawn. If it smells funky or off, it’s probably not going to make your grilled artichoke dish sing.

Before You Start: Let’s Get Ready

whisking an aioli

Before we cook artichokes, we need to prepare to ensure this next process is as smooth as possible with the Marinated Grilled Artichokes and that delicious lemon garlic aioli dipping sauce; having the right equipment and tools on hand is key. Here’s a rundown of what you’ll need and how to prepare for this delightful recipe:

Equipment and Tools:

  1. Kitchen Knife and Cutting Board: Essential for trimming the artichokes, mincing garlic, and chopping fresh herbs.

  2. Large Pot: Needed for boiling the artichokes to make them tender before grilling.

  3. Grill or Grill Pan: To achieve those beautiful grill marks and smoky flavor on the artichokes, make sure your outdoor grill is clean and preheated.

  4. Mixing Bowls: You’ll need a few bowls for different purposes: one for mixing the marinade, another for the aioli, and perhaps a small one for holding the chopped herbs.

  5. Whisk or Fork: This is used to emulsify the aioli and ensure the marinade is well mixed.

  6. Measuring Cups and Spoons: For accurately measuring oil, lemon juice, and seasonings.

  7. Garlic Press (optional): If you have one, it can save time and effort in mincing garlic, especially for the aioli.

  8. Aluminum Foil: Use this to roast the garlic in the oven, unless you prefer another method, like a garlic roaster.

  9. Spoon or Scoop: Useful for removing the choke from the artichoke halves.

  10. Tongs: To safely turn the artichokes on the grill.

  11. Zester or Grater: If fresh lemon zest is used in the aioli or as a garnish, this will be handy.

  12. Basting Brush (optional): Use this to ensure the artichokes are evenly coated with marinade or oil while grilling.

How to Prepare:

  1. Prep the Ingredients: Before starting, wash your artichokes under cold water. Have your garlic, half a lemon, and fresh herbs cleaned and ready. This will streamline the process.

  2. Marinate Ahead of Time: If your schedule allows, prepare the marinade and let the artichokes soak up the flavors for a few hours in the fridge. This deepens the taste.

  3. Roast the Garlic: Roasting garlic can be done beforehand since it needs to cool before you use it in the aioli. You can even do this step the day before.

  4. Preheat Your Grill: Whether you use an outdoor grill or a grill pan on the stove, getting it to the right temperature before you start cooking is crucial for perfect grill marks and char.

  5. Layout Your Tools and Equipment: Having everything you need within reach will make the cooking process smoother and more enjoyable.

  6. Read Through the Recipe: Familiarize yourself with the steps before starting. This will help you understand the sequence of tasks and any multitasking needed.

By preparing your kitchen and yourself ahead of time, you’ll be set for a fun and stress-free cooking experience. Plus, it’ll all pay off when you finally sit down to enjoy those deliciously grilled artichokes with homemade aioli.

Marinated Grilled Artichokes With Lemon Roasted Garlic Aioli Recipe

Perfect for any gathering, from a laid-back deck dinner to that fancy schmancy dinner party you’ve been dying to host, these marinated grilled artichokes will have your guests tipping their hats (or, you know, licking their plates).

So, ready your aprons and fire up the grill because we’re about to turn these humble, fresh artichokes into the stars of the show. And who knows? They might earn a permanent spot in your culinary repertoire. Let’s get cooking, and remember, in the battle of artichokes vs. the grill, everyone wins — especially when dipped in aioli.

Easy Marinated Grilled Artichokes: Lemon Roasted Garlic Herb Aioli

Recipe by dealiciousness.netCourse: AppetizersDifficulty: Easy


Prep time


Cooking time





Marinated Grilled Artichokes, accompanied by a zesty Roasted Garlic, Lemon, and Fresh Herb Aioli. This dish is a perfect harmony of smoky, charred artichokes and a creamy, aromatic sauce that will dance on your taste buds. Quick to prep and delightful to eat, it’s a show-stopping appetizer or side that promises to elevate your dining experience. Fresh, flavorful, and fabulously healthy, this recipe is your ticket to a gourmet meal at home.


  • For the Marinated Artichokes:
  • 4 large artichokes

  • 1/4 cup olive oil

  • 2 cloves garlic, minced

  • Juice of 1 lemon

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 teaspoon dried Italian herbs or Herbes de Provence

  • For the Roasted Garlic, Lemon, and Fresh Herb Aioli:
  • 1 whole head garlic

  • 1 cup mayonnaise

  • Juice of 1 lemon

  • 1 tablespoon olive oil

  • 1/4 cup fresh herbs (parsley, dill, and chives work well), finely chopped

  • Salt and pepper to taste


  • Preparing the Artichokes:
  • Trim and Prepare Artichokes: Cut off the top third of each artichoke and trim the sharp tips from the leaves. Cut in half lengthwise and remove the fuzzy choke in the center with a spoon. Rinse under cold water.

  • Boil Artichokes: In a large pot of salted boiling water, cook the artichoke halves for about 15 minutes or until just tender. Drain and let cool slightly.

  • Marinate: In a large bowl, whisk together olive oil, minced garlic, lemon juice, salt, pepper, and dried herbs. Add the boiled artichoke halves and toss to coat evenly. Marinate Artichokes for at least 30 minutes.

  • Making the Aioli:
  • Roast Garlic: Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil and wrap in foil. Roast in the oven for 35-40 minutes or until the cloves are soft and golden. Let cool, then squeeze the garlic cloves out of their skins.

  • Prepare Aioli: Mash the roasted garlic into a paste in a bowl. Add mayonnaise, lemon juice, and olive oil, and whisk until smooth. Stir in the finely chopped fresh herbs—season with salt and pepper to taste. Chill in the refrigerator until ready to serve.

  • Grilling the Artichokes:
  • Preheat Grill: Preheat your grill to medium-high heat.

  • Grill Artichokes: Remove the artichokes from the marinade, letting any excess drip off. Place them cut-side down on the grill. Grill the artichokes for 5-7 minutes, then flip and grill for another 5-7 minutes until the artichokes are charred and heated through.

  • Serving:
  • Arrange the cooked artichokes on a platter and serve with the bowl of roasted garlic, lemon, and fresh herb aioli on the side for dipping.

FAQ and Additional Information

How to trim an artichoke fast

trimming artichokes
  1. Cut off the top: Slice about an inch off the top of the artichoke to remove the thorny tips.

  2. Remove lower leaves: Snap off the outer leaves near the base until you reach the pale, more tender leaves.

  3. Trim the stem: Leave about an inch of the stem; peel the outer layer if it’s tough.

  4. Cut in half: Slice the artichoke in half lengthwise to make it easier to remove the choke.

  5. Remove the choke: Use a spoon to scoop out the fuzzy center (the choke) above the heart.

  6. Lemon rub: Immediately rub the cut surfaces with lemon to prevent browning.

What can you substitute in this dish?

artichoke display

Suppose you’re looking to switch things up, accommodate dietary restrictions, or add this recipe to your side dish cuisine with healthier options. In that case, you can use plenty of substitutes in the Marinated Grilled Artichokes with Roasted Garlic, Lemon, and Fresh Herb Aioli recipe. Here’s a quick guide:

For the Artichokes

  • Baby Artichokes: If large artichokes seem daunting, baby artichokes are a fantastic alternative. They’re tender and don’t have a developed choke, making them easier to prepare.

  • Jarred or Canned Artichoke Hearts: Pre-prepared artichoke hearts can save time in a pinch. Just drain, pat dry, and proceed with the marinating and grilling steps.

For the Marinade

  • Balsamic Vinegar for Lemon Juice: If you’re out of lemons, a splash of balsamic vinegar can add a different but delicious acidity to the marinade.

  • Dried Herbs for Fresh: Dried herbs can work in a pinch if fresh thyme and parsley aren’t available. Use them sparingly, as their flavor is more concentrated.

For the Aioli

  • Vegan Mayo: Use vegan mayonnaise instead of regular for a plant-based version.

  • Yogurt for Mayo: If you’re looking for a lighter option, thick Greek yogurt can be a tangy, creamy substitute for mayonnaise.

  • Avocado Oil: If olive oil isn’t your favorite, avocado oil is an excellent substitute with a neutral taste and health benefits.

For the Garlic

  • Garlic Powder: If you’re short on time or fresh garlic, garlic powder can be used in the aioli. Start with a small amount and adjust to taste.


  • Alternative Herbs: If you don’t have thyme or parsley, other herbs like basil, chives, or rosemary can also add a lovely flavor to the aioli.

General Tips

  • Taste as You Go: When substituting ingredients, it’s important to taste your dish as you go. This ensures that the flavors are balanced and to your liking.

  • Be Creative: Don’t be afraid to experiment with different herbs, acids (like other types of vinegar or citrus juices), and oils to find what you love best. Try marinated artichokes with fresh ginger and soy sauce. You can also try steamed artichokes instead of boiled.

Substituting ingredients can be a fun way to customize a recipe to your taste preferences or dietary needs, so feel free to get creative!

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