Grilled Artichokes With Yogurt Sauce

"More spring goodness - Grilled Artichoke"
-- @jillhaapaniemi

Recipe Intro From jillhaapaniemi

Artichokes must be one of my all-time favorite vegetables. But the inner astringency of said vegetable make it a notoriously challenging food for wine pairings. With that in mind, I usually size up the garnish or how the artichoke is made. For instance, a baked artichoke slathered in Italian sauces would go beautifully well with a medium bodied Red wine. But for something as light and elegant as grilled? Stick with a Vermentino, Pinot Grigio or non-grassy Sauvignon Blanc.
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  • Recipe Card
Prep time 10mins
Cook time 1hr
Serves or Makes: 2-4

Recipe Card


  • 2 artichokes
  • 1 tablespoon olive oil
  • Coarse sea salt, To Taste
  • Freshly ground black pepper, To Taste
  • Plain full-fat yogurt, for serving
  • Lemons, for serving


  • Step 1

    Fill a large stock pot with water and bring to a boil. Drop in whole artichokes. Cover and simmer until tender and outer leaves peel off easily, 40-45 minutes. Using tongs, transfer artichokes to a dry cloth. Once cool enough to handle, cut each artichoke in half lengthwise. 

  • Step 2

    In a grill pan over medium-high, heat oil. When oil begins to shimmer, place artichokes, flesh side down, onto grill pan. Grill, undisturbed, until char marks appear, about 5 minutes. Using tongs, gently turn artichokes 90 degrees; grill until crosshatch marks appear, another 5 minutes. Transfer artichoke halves to a serving platter, season liberally with sea salt and fresh black pepper. Serve immediately with lemon wedges and yogurt.