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Fire up the grill, it’s artichoke season, and we’re leaning all the way in. These grilled artichokes are smoky, tender and just fancy enough to make your weeknight dinner feel like an al fresco escape.
Paired with a tangy Garlic Asiago Dipping Sauce that comes together in seconds, they’re the kind of appetizer that disappears fast. Bonus, you can prep them ahead and finish on the grill right before serving. Minimal fuss, maximum flavor.
Why I Love This Recipe
There’s just something satisfying about plucking off artichoke leaves and dipping them into something creamy and garlicky. Grilled artichokes are one of my favorite warm-weather appetizers because they hit that sweet spot between fresh and indulgent.
They feel special, like something you’d order at a restaurant, but they’re shockingly easy to make at home. And the garlic Asiago dip? It’s like dipping into creamy bliss. I’ve even used it on sandwiches, grilled chicken, and raw veggies.
Ingredients for Grilled Artichokes (and Easy Swaps!)
Let’s break this down. You don’t need much to make this dish shine, but if you’re low on something, here are my favorite go-to substitutions.
- Artichokes – I use large globe artichokes, but baby artichokes work if that’s what you can find. You’ll just want to skip the choke removal step if they’re tender enough.
- Olive oil – A good drizzle helps with that grill char, but avocado oil or grapeseed oil works great too for high-heat grilling.
- Garlic – I prefer fresh garlic for the dipping sauce, but in a pinch, garlic paste or even roasted garlic will give you a deeper flavor.
- Mayonnaise – Use your favorite brand or go with an avocado oil-based mayo for a lighter taste.
- Greek yogurt – This adds tang and body, but sour cream can easily step in here and does the job just as well.
- Asiago cheese – Parmesan is a great swap and adds that nutty kick, but Romano or a sharp white cheddar can change up the vibe in a fun way.
- Balsamic vinegar – I love the depth this brings, but red wine vinegar or even a squeeze of lemon juice can brighten it just the same.
- Dijon mustard – Adds a subtle tang; you could also use whole grain mustard for texture or spicy brown mustard for extra zing.
For the full ingredient list, see the recipe card below.
How to Grill Artichokes (It’s Easier Than You Think)
Grilling artichokes might sound a little intimidating if you’ve never done it before, but trust me—once you’ve prepped them once, you’ll be doing it all summer long. Here’s how I make it work:
- Start by trimming the artichokes. I lop off the top inch or so with a serrated knife and trim the stems, leaving about an inch. Then I use kitchen shears to snip the prickly tips off the leaves. Once trimmed, slice them in half lengthwise and scoop out the fuzzy choke with a spoon.
- To get them tender, I simmer them cut side down in a big pot of salted water. This takes around 30 minutes depending on size. You’ll know they’re done when the leaves pull away easily.
- From here, you can either grill them right away or stash them in the fridge for later. When ready, brush them with a little olive oil and toss them on a hot grill—just enough to get those smoky char marks, about 2–3 minutes per side.
- The dipping sauce comes together in less time than it takes the artichokes to boil: just blend garlic, mayo, yogurt, cheese, balsamic, and mustard until smooth. Chill it, then dunk everything in it when you’re ready to serve.
How to Store Leftovers
If you somehow end up with leftover grilled artichokes (rare, but it happens), they’ll keep in the fridge for about 3 days. I like to store them in an airtight container and reheat them quickly on the grill or in a 375°F oven until warmed through.
The Garlic Asiago Dipping Sauce lasts even longer, up to 5 days in the fridge. Keep it in a sealed jar or airtight container, and give it a quick stir before serving.
Pro tip: I’ve even used chilled leftover artichoke hearts chopped into a pasta salad or tossed with lemon vinaigrette on a bed of greens.
Serving Ideas
These grilled artichokes make a killer starter, but they can easily pull double duty as a side dish or even the centerpiece of a lighter meal. Here are a few of my favorite ways to serve them.
- As a side to grilled steak, chicken, or fish (especially salmon).
- On a grazing board with olives, cheeses, roasted red peppers, and crusty bread.
- As a light lunch with a side of couscous, tabbouleh, or grilled sourdough.
- Topped with fresh herbs and a squeeze of lemon for extra brightness.
More Easy Grilling Recipes
If you’re in a grilling groove, here are some other reader-favorite recipes to try next:
- Peach Burrata Salad
- Grilled Bacon Wrapped Shrimp
- Grilled Corn with Chipotle Lime Butter
- Grilled Flank Steak
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Grilled Artichoke Recipe
Equipment
- chef's knife
- cutting board
- spoon
- grill
Ingredients
- 4 large artichokes
- kosher salt
- 3 tablespoons olive oil
- 1 garlic clove
- 1/2 cup mayonnaise
- 1/4 cup greek yogurt
- 1/4 cup shredded asiago cheese
- 2 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- kosher salt and fresh ground pepper
Instructions
- Preheat the grill.
- Fill a large stock pot with 4 inches of water and bring to a boil.
- Using a sharp knife, cut off 1/2 an inch off the top of the artichoke. Trim the artichokes using kitchen shears and peel the stem with a vegetable peeler until the stem is white. Cut the artichokes in half. Using a spoon, scoop out the choke.
- Add kosher salt to the pot to season the water and place the artichokes in the pot cut side down. Turn the heat to a simmer and cook until the heart is tender when poked with a knife, approximately 30 minutes.
- Using tongs, transfer to the artichokes to a plate lined with paper towels and allow to drain.
- Brush the entire surface lightly with olive oil and place directly on the grill rack over med-high heat. Grill the artichokes for 2-3 minutes on each side or until lightly charred. Transfer to a platter and keep warm.
- In a food processor, add the garlic, mayonnaise, yogurt, cheese, vinegar and mustard. Process until smooth. Season with salt and pepper to taste.
- Serve with the artichokes and lemon wedges, if desired.
Notes
- Don’t toss leftovers – The dipping sauce is stellar on burgers, grilled veggies, or as a veggie dip.
- Stash for later – Boiled artichokes can be refrigerated for up to 3 days; sauce keeps up to 5 days.
- Char char baby – Adjust char time for extra smokiness or tenderness.
- Serve hot or room temp – Perfect for party platters where oven space is tight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks super yummy, going to make this tonight! Can you offer any suggestions on what to substitute for the yogurt? Thanks for sharing!
You could use sour cream in place of the yogurt.
Where does the “garlic” come into the recipe?
Thanks for catching that! I updated the recipe, it goes in the food processor with the rest of the dip ingredients.
While artichokes are tasty, I find them to basically be a vehicle for sauce transport. This dip sound perfect for that (love that there’s mayo and yogurt to strike the right light/rich balance).