Grilled Artichokes with Herb Butter

Grilled artichokes are a delicious way to bring elegance to your summer table. Smoky, tender, and finished with a bright squeeze of lemon, they pair beautifully with our zesty Greek Bread Dip for a bold, herb-forward finish. While artichokes may seem intimidating, this recipe breaks it down step-by-step to make prep approachable and the final dish incredibly rewarding.

Perfect as an appetizer, side dish, or centerpiece to a Mediterranean-inspired meal, these artichokes are simple, stunning, and full of flavor.

Paired with Greek Bread Dip

Ingredients

• 2 lemons (1 halved, 1 juiced for 2 Tbsp fresh juice)

• 2 large globe artichokes (about 1¾ lbs total)

• ½ c. extra-virgin olive oil

• ½ c. finely chopped parsley

• 2 Tbsp freshly squeezed lemon juice

• 3 Tbsp. softened butter

• Salt Sisters Greek Bread Dip

Directions

1. Bring a large pot of salted water to a boil and preheat the grill to medium-high heat.

2. Trim artichoke stems to about 1 inch and snap off any dark outer leaves. Use a serrated knife to trim the tips of the remaining leaves, then peel the tough green skin from the stems and base using a vegetable peeler. Halve or quarter the artichokes and scoop out the prickly purple center leaves.

3. Place the trimmed artichokes in a bowl of cold water with the juice of one lemon to prevent browning.

4. Drain the artichokes and boil in the salted water for about 10 minutes, or until just tender.

5. While the artichokes are boiling, mix softened butter with Salt Sisters Greek Bread Dip in a small bowl to create a flavorful spread for dipping or slathering.

6. Pat the boiled artichokes dry, then grill for about 10 minutes, turning occasionally, until lightly charred and tender.

Smoky, fresh, and full of Mediterranean flavor—these grilled artichokes are a seasonal favorite worth mastering.