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  • fresh artichokes plan on 2-3 artichoke quarters per person
  • Extra Virgin Olive oil
  • Sea or Kosher salt pepper
  • lemon {optional}
  • freshly shaved Parmesan {optional}


  • Trim top 1 ” from top of each artichoke with a large knife.  Trim individual leaf tips with scissors to remove point.
  • Boil or steam artichokes until tender. This can be done up to 2 days in advance.
  • When ready to grill cut artichokes into 1/2s and remove purplish fuzzy choke.  Cut 1/2s into quarters.
  • Tuck Parmesan in between leaves if desired.  Drizzle liberally with olive oil and season to taste.  Place on grill, and cook with the lid down so they can absorb the smokey flavor.