• Skip to main content
  • Skip to primary sidebar
My Therapist Cooks
menu icon
go to homepage
  • Easy Springy Recipes
  • Recipe Index
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Easy Springy Recipes
  • Recipe Index
  • About
  • Contact
  • Subscribe
×
Home » Recipes » Appetizers

Marinated Grilled Artichokes {vegan}

Published: Mar 29, 2018 Last Updated: Sep 2023 by Lindsay This post may contain affiliate links to products I use and enjoy. Leave a Comment

Jump to Recipe
5 from 1 rating

I mean, could there be a more appropriate springy recipe? I'm thinking no, but this one isn't trying too hard with excessive amounts of green stuff. Or any green stuff, really. It is, however, a super simple snack/appetizer/side dish that happens to be VEGAN and takes all of 20 minutes to make. 

Want to Read Later?

You can email this post to yourself (or anyone else!), so you can come back to it later!

It is also full of flavor and texture and just feels like warm-weather with the help of an indoor grill because our grill is under the house out of the way of the never-ending construction. 

I love marinated artichokes straight out of a jar, especially on cheese plates or as a snack before dinner with nuts/wine, etc. We recently went to a new Italian restaurant in town and their antipasto platter had something similar to these: artichokes that tasted tangy and marinated and familiar but that were charred on the outside and served warm. I loved them (and ate them all, Jay can go either way on artichokes); the contrast of the tangy marinade and charred grilled bits was so good. HOWEVER, when I decided to make them there was no way in hell I was going to mess with a gazillion fresh artichokes even though they are in season. Trimming and choking fresh artichokes takes forever and I always find myself injured. Plus, Trader Joe's has frozen artichokes, so the texture is a little more firm than a jarred version and they hold up really well on the grill. 

So! We make a super quick marinade. You can do this the day before or right before grilling, the flavor is great no matter what. A few minutes on the grill just for some blackening, and then we serve hot, warm, room temperature, or cold after a day or two in the fridge. There is no wrong way to serve these, and I'd suggest making a massive batch because extra things to go with wine and cheese is not a bad thing ever. See also: Easter brunch/lunch. 

I used a package of frozen artichokes and just microwaved them for a minute to thaw them out. The marinade is super easy, lemon juice and olive oil with garlic powder, onion powder, crushed red pepper, dried parsley, and salt. 

Before you add the lemon juice to the marinade, zest one or both lemons and save the lemon zest for topping the grilled artichokes, then whisk the dressing together. Taste it, and add a bit more salt if you'd like. 

Add the artichokes to the marinade and let them sit for a minute or two while you preheat a grill pan to medium-high heat. You can also grill these on a regular outdoor grill, but depending on the size they might be hard to keep on the grates, so I'd use a vegetable basket or similar to keep them manageable. 

When the grill is hot, add the artichokes and let them sizzle! Some of the liquid will evaporate and then the chokes will start to get a nice sear on them. Mine took about 5 minutes on the first side and 3 minutes on the second side. 

Check one or two artichokes for grill marks, and flip them when they are dark on the first side, then let them grill on the second side. 

When the artichokes are marked all over, they're done! Sprinkle them with lemon zest and some extra salt and go to town. 

These are so simple, and the possibilities for what to do with them are just endless. They go so nicely on a bread/cheese plate, but are also great as a side dish or topper with fish or chicken. 

Beck likes them just as a part of her lunch because why not, and they're super delicious on top of a salad as well. 

Try these this weekend for your Easter feast, and make them all spring and summer long! They just scream eat-me-outside-with-rose. 

Enjoy!

Recipe

Marinated Grilled Artichokes {vegan}

Lindsay Howerton-Hastings
5 from 1 rating
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins

Ingredients
  

  • 12 ounces frozen artichokes thawed
  • 2 lemons zested and juiced
  • ⅓ cup olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon crushed red pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon salt

Instructions
 

  • In a bowl, whisk together the lemon juice, olive oil, and spices. Add the artichokes and let sit for a few minutes.
  • While the artichokes are sitting in the dressing, preheat a grill pan to medium-high heat.
  • When the grill is hot, grill the artichokes for about 5 minutes on each side or until well marked by the grill.
  • Remove from the heat and sprinkle with the lemon zest and a few pinches of extra salt.
  • These are great served at any temperature, and will keep in the fridge for several days.
  • Serving options: with an antipasto or bread/cheese platter, on top of salads, as a snack, or over fish or chicken for dinner.
  • Enjoy!

Notes

If you can't find frozen artichokes, jarred or canned is fine, just buy the kind without any marinade (packed in water) and drain them well before marinating them in the dressing.
Tried this recipe?Let me know how it was!

More Killer Appetizer Recipes

  • Smoked salmon charcuterie board with scallion cream cheese and pickled red onions.
    Smoked Salmon Charcuterie Board
  • Small white bowl of cream cheese and scallions.
    Scallion Cream Cheese
  • hand scooping cheesy corn dip in air on white background.
    25 Super Bowl Snack Ideas for 2025
  • Bowl of crab rangoon dip swirled with sweet chili sauce and fried wonton chips.
    Crab Rangoon Dip

Reader Interactions

5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Image of Lindsay Howerton-Hastings smiling sitting on dark gray couch wearing chambray blue shirt.

Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

More about me →

Easy Weeknight Dinners

  • Weeknight Korean Chicken Rice Bowls

  • White ceramic skillet with lemon garlic butter pasta topped with fresh parsley.
    Lemon Garlic Butter Pasta

  • tofu rice bowls
    Pan Fried Tofu with Thai Peanut Sauce

  • Slow Cooker BBQ Chicken

Most Popular Recipes

  • Black skillet with sliced steak and shallot sauce.
    Cast Iron New York Strip

  • indian butter chicken served with rice in a white bowl.
    Easy Slow Cooker Butter Chicken

  • homemade hibachi shrimp bowl in white serving bowl with asparagus and white rice.
    3-ingredient Hibachi Shrimp

  • white plate of asparagus casserole with a silver fork.
    BEST Easy Asparagus Casserole

  • Braised Chicken Thighs with Leeks and Lemon
    One-Skillet Chicken and Leeks

  • Brown Butter Blondies

Footer

↑ back to top

About

  • About
  • Privacy Policy

Emails

  • Sign Up! to get new recipes in your inbox

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

 

Loading Comments...
 

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.