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Grilled Artichokes with Pesto & Chipotle Dipping Sauces

The best grilled artichoke recipe
Course Appetizer
Cuisine American


  • Fresh Artichokes (as many as you like)
  • Garlic Salt
  • Olive Oil


  • Bring a pot of water big enough to hold your artichokes to a boil.
  • While water is heating up, prepare artichokes by clipping the pointy ends of each leaf and chopping each artichoke in half.
  • Season water with garlic salt to taste, I usually use a few tablespoons in a pasta pot full of water.
  • Place halved artichokes in the seasoned water and boil for 20 minutes.
  • Remove artichokes from water and let drain and cool off for a few minutes.
  • Using a spoon, remove the centers from each artichoke half. Get all the purple leaves and silky hairs out.
  • Brush olive oil all over each artichoke, then sprinkle it with garlic salt all over. I like to hold the artichoke upright and let the garlic salt fall into all the crevices between the leaves.
  • Place on the grill for 15 minutes, flipping them about halfway through.
  • Enjoy with the pesto and chipotle dipping sauces.


Feel free to substitute fresh garlic for the garlic salt, but after trying it both ways, I found that the salt just makes them amazing! I usually use ZERO added salt in my cooking, but some foods are just meant to have a little salt!
For dipping sauces, I like to make it as easy as possible so I can enjoy these anytime. The first is a simple pesto sauce, combining store-bought pesto with a little mayonnaise. I usually use a half/half ratio, but feel free to use more or less of each to your liking.
Keyword Artichoke, grilled artichoke, Grilling, vegetable