Grilled Artichokes with Lemon Butter

April 01, 2014

I love love love artichokes! Awhile ago, we started grilling them and we haven't had them any other way since. They are so deliciously amazing, once you try them this way, you'll do the same! It's also fun changing up the butter flavors too. A classic combo is lemon and butter to which I added Cottage Blend to. The celery seed and thyme pull out the lemony flavors in the artichoke and create a nice crust on the inside of the artichoke.

Nothing crazy going on here, prep wise, simply cut the bottom stem off rinsed artichokes.

Clip the sharp tips off with some kitchen shears. This is save you some pain while your trying to enjoy your meal later!

And cut the top of the artichoke off, leaving a flat surface to be steamed on.

Lay artichokes upside down in a steam pot with about an 1" of water. Put the lid on and steam until stalk is tender when you insert a sharp knife, about 35 minutes. Remove from pot and let cool for about 10 minutes.

Using a very sharp knife, cut artichokes in half and remove the center "fir" and small leaves.

Drizzle open side of cut artichokes with olive oil.

Season with Cottage Blend.

Stand artichoke up and season in between the leaves with the Cottage Blend.

And sprinkle a little salt on them.

You can lay these directly on the grill, but we use a grill pan, its just easier and they don't stick. Place grill pan directly on hot grill and cook with the lid open, for about 8-10 minutes or until edges turn light golden brown.

MMMMMMMM...just like this! 

To make the lemon butter, simply melt butter with lemon juice and add a pinch of Cottage Blend. See the crust that the seasonings made on the edges of the artichoke? Oh man, sooooooo yummy!

Ahhh, the best part, the heart, drenched in all that lemony butter. Are you drooling yet??




Prep Time: 5 Minutes  Cook Time: 45 Minutes Difficulty: Easy Servings: 4



To prep artichokes, cut the bottom stem off, trim sharp ends of leaves and cut top off to make flat surface.

Steam in 1" of water for about 35 minutes or until stem is tender when fork is inserted. Let cool for 5 minutes.

Using a sharp knife, cut artichokes in half and remove hairy choke and small leaves.

Drizzle with olive oil and sprinkle open face and in between leaves with Cottage Blend and salt and place in grill pan, heart side down.

Place grill pan on hot grill and cook for about 10 minutes until edges are golden brown.

In small bowls, melt 2 tablespoons butter with a dash of lemon juice and sprinkle of Cottage Blend.

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