Grilled artichokes with romesco sauce

Makes 5 portions

If you’ve never grilled an artichoke, prepare to be hooked. Their unmistakable flavor and creamy flesh is made all the more crave-worthy when slightly charred. It is the ideal accompaniment to savory romesco sauce, but you’ll enjoy it drizzled with tahini, garlic aioli, or even just a squeeze of lemon juice.


  • 1 quart water
  • 1 bay leaf
  • 1/2 lemon
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 5 artichokes
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, sliced
  • 3/4 cup Romesco Sauce


  1. Pour the water into a large stockpot and add the bay leaves and 1 lemon half. Season with the salt and pepper and bring to a simmer over medium-low heat.
  2. Trim the stems of each artichoke and peel them to expose the tender flesh. Remove the outer petals to expose the soft, light green petals toward the center. Slice 1 in off the top of each artichoke.
  3. Add the artichokes to the simmering water. Cover the pot and simmer over medium-low heat until tender, about 20 minutes. Remove the artichokes from the water and allow to cool.
  4. Quarter each artichoke and remove the hairy choke from the center of each. Place the artichoke quarters in a resealable plastic bag. Add the oil, garlic, and the juice of the remaining lemon half. Let marinate in the refrigerator for at least 30 minutes, or for up to 4 hours.
  5. Preheat a gas grill to medium heat. Remove the artichokes from the marinade and grill, uncovered, over direct heat, turning often, until golden, about 10 minutes.
  6. Serve the artichoke quarters on individual plates with the romesco sauce drizzled over the top.

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