Smoked Grilled Artichokes with Garlic Butter Dipping Sauce

Intimidated by artichokes? Don’t be. Learn how to prepare whole globe artichokes and serve them with a creamy lemon tarragon aioli for dipping. You can steam them on the stovetop or make Instant Pot artichokes in under 10 minutes. Steamed artichokes are delicious, but finishing them on the grill or with a touch of smoke makes a memorable appetizer or side. Let’s get started.

Artichokes are members of the thistle family. The part we eat is actually the bud of the plant, which will eventually develop a violet-blue flower. The inedible fuzzy choke sits above the heart and is usually removed during preparation. In the U.S., most globe artichokes are grown in California and are available year-round, though they peak in spring and again in fall.

How to choose globe artichokes

• Pick artichokes with tightly packed, intact leaves.
• A few dark spots are fine, but avoid overly bruised specimens.
• Look for bright green stems that feel firm.
• While peak season is spring and fall, California artichokes are generally available year-round.

Before grilling or smoking, artichokes should be cooked until tender. You can steam them on the stovetop or use a pressure cooker/Instant Pot to speed things up.

How to prepare Instant Pot artichokes

1. Trim the tough bottom 1/2″–1″ of the stem, leaving the tender portion intact (the stem is edible).
2. Peel the outer fibrous layer from the stem with a vegetable peeler to expose the tender interior.
3. Use kitchen shears to trim the pointed tips of the petals, rotating the artichoke until all tips are flattened.
4. With a sharp chef’s knife, slice off about 1″ from the top of each artichoke and rub the cut areas with lemon to prevent browning.

Which cooking method you choose depends on your equipment and time. An Instant Pot or pressure cooker steams artichokes quickly, while stovetop steaming takes longer but works just as well.

Cooking artichokes in an Instant Pot

1. Add 1–2 cups water to the Instant Pot, squeeze in lemon juice and toss in the squeezed lemon peels.
2. Place a steamer basket on a rack and set the prepared artichokes inside.
3. Seal the lid and bring the pot to pressure.
4. Cook for 8–9 minutes, then allow the pressure to release naturally.

Method for stovetop steaming

1. Pour 2–3 cups water into a pot with a steamer insert, add lemon juice and the squeezed lemon halves.
2. Set the steamer basket in the pot and add the prepared artichokes.
3. Cover and bring to a boil over high heat.
4. Reduce to a simmer and steam 40–45 minutes, or until a sharp paring knife slides into the base easily.

Sauce for smoked artichokes

Grilled or smoked artichokes pair beautifully with a thick lemon tarragon aioli. Aioli is essentially a homemade mayonnaise flavored with garlic and herbs. The anise-like brightness of tarragon with lemon complements the smoky char of the artichokes.

2 ways to make tarragon paste for aioli

You can grind the tarragon and garlic into a paste using a mortar and pestle or by finely chopping on a cutting board and working the mixture with the flat side of a knife and salt.

• Mortar and pestle: Add minced garlic, kosher salt, and tarragon leaves, then mash and grind until a thick paste forms.
• On a cutting board: Sprinkle salt over minced garlic, press and rub the mixture with the flat side of a knife at a low angle to break it down, then add tarragon and continue cutting and mashing into a paste.

Assembling lemon tarragon aioli

1. Transfer the garlic-tarragon paste to a small bowl.
2. Add an egg yolk and whisk to combine.
3. In a measuring cup, mix olive oil and vegetable oil (use more vegetable oil than olive to avoid an overpowering olive flavor).
4. Place the bowl on a damp towel to keep it steady while you whisk and pour.
5. Whisk in one direction only to help maintain the emulsion.
6. Slowly drizzle the oil into the egg mixture in a thin, steady stream while whisking constantly until thick and creamy—this should take about 5–7 minutes. Adding oil too quickly can break the emulsion.
7. Add lemon juice a little at a time, tasting and adjusting for brightness. Cover and refrigerate until serving.

Smoking is optional but adds a gentle, pleasant layer of flavor. Dry wood chips (cherry, apple, oak, or pecan) produce a subtle smoke when placed in a smoker box or foil pouch; keep a spray bottle nearby to manage any flare-ups.

Grilling and Smoking Artichokes

1. Preheat the grill to medium-high (about 450°F).
2. Place dry wood chips in a smoker box or in a foil pouch with holes; set aside and have a spray bottle ready.
3. Cut artichokes in half vertically and scoop out the fuzzy choke and any purplish interior leaves with a spoon.
4. Brush the artichoke halves lightly with olive oil.
5. Add the smoker box to the grill. Once it begins to smoke, place artichokes cut-side down opposite the smoker box over direct heat.
6. Grill 4–5 minutes to develop char, flip with tongs, then grill another 2–3 minutes. Transfer to a serving platter and serve with the lemon tarragon aioli.

How do you eat smoked artichokes?

Eating artichokes is a hands-on, communal experience. Pull individual petals, dip the tender base in aioli, and scrape the soft flesh with your front teeth. Continue until you reach the heart and stem—both edible and usually the most tender parts. The combination of steamed tenderness with a smoky finish and bright aioli makes for a special shared appetizer, ideal for date nights or gatherings.

Leftover lemon tarragon aioli is excellent spread on sandwiches or used as a dip for vegetables.

More globe artichoke recipes you might like:

• Italian Stuffed Artichokes
• Roasted Red Pepper and Artichoke Quiche
• Cheesy Spinach Artichoke Dip
• One Pan Mediterranean Chicken

More aioli recipes you might like:

• Red Pepper Aioli
• Chili Aioli for Buffalo Sliders
• Grilled Snapper with Easy Aioli