Photo by: Tony Christie, Sean Laurenz

Charcoal-Roasted Artichokes

  • Yield: Makes 4 servings


  • 4 none whole small artichokes
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon salt


1. Cut off stems of artichokes, leaving tough outer leaves intact. Place artichokes, stem-ends down, in a large stockpot filled two-thirds with water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. (Artichokes will not be done and a leaf near the center of artichoke will not pull out easily.) Remove artichokes from pan.

2. Prepare a charcoal fire, using real wood briquettes. Once coals are covered with white ash, arrange artichokes directly on top of coals (not on rack). Cook 10 minutes or until tender and a leaf near the center of an artichoke will pull out easily. Artichokes will be charred on the outside. Remove charred pieces.

3. Combine olive oil, lemon juice, and salt in a bowl; stir well. Drizzle over artichokes or use as a dipping sauce.


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Charcoal-Roasted Artichokes Recipe