Grilled Artichoke Hearts with Lemon Zest

Bianca

Founder of Red Recipe

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Grilled Artichoke Hearts with Lemon Zest have become a staple in our household, especially during the warmer months when we fire up the grill more often. There’s something truly magical about the smoky char that the grill imparts to the tender artichoke hearts, perfectly complemented by the bright, zesty notes of lemon. My family, even the pickiest eaters, devour these grilled artichokes. They’re incredibly versatile, working wonderfully as an appetizer, a side dish, or even tossed into salads. The preparation is surprisingly simple, and the flavor payoff is immense. It’s a recipe that consistently impresses guests and satisfies our cravings for fresh, flavorful food. This dish is not just about eating; it’s an experience, a celebration of simple ingredients transformed by the heat of the grill and the zing of lemon.

Ingredients for Grilled Artichoke Hearts with Lemon Zest

Artichoke Hearts: (1 pound, canned or jarred in water, drained and patted dry) – The heart of the dish, providing a tender and slightly nutty base that perfectly absorbs the smoky grill flavor and lemon zest. Using canned or jarred hearts simplifies preparation significantly.
Extra Virgin Olive Oil: (1/4 cup) – Essential for flavor and preventing the artichoke hearts from sticking to the grill. Olive oil also helps to carry the lemon zest and herbs, creating a flavorful coating.
Fresh Lemon: (1 large, zest and juice) – The bright, citrusy zest and juice of lemon are key to cutting through the richness of the olive oil and adding a refreshing zing to the grilled artichoke hearts.
Garlic: (2 cloves, minced) – Adds a savory depth to the marinade, complementing the lemon and artichokes beautifully. Minced garlic infuses its flavor throughout the dish.
Fresh Parsley: (2 tablespoons, chopped) – Provides a fresh, herbaceous note that enhances the overall flavor profile. Parsley also adds a touch of color to the finished dish.
Dried Oregano: (1 teaspoon) – Adds a warm, slightly peppery, and aromatic element, often associated with Mediterranean cuisine, which pairs perfectly with artichokes and lemon.
Salt: (1/2 teaspoon, or to taste) – Enhances the flavors of all the ingredients and balances the acidity of the lemon.
Black Pepper: (1/4 teaspoon, freshly ground, or to taste) – Adds a subtle spice and depth of flavor, complementing the other seasonings. Freshly ground pepper is recommended for the best flavor.

Instructions for Grilling Artichoke Hearts with Lemon Zest

Prepare the Marinade: In a medium bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, chopped fresh parsley, dried oregano, salt, and black pepper. This vibrant marinade will infuse the artichoke hearts with incredible flavor as they grill. Ensure all ingredients are well combined for a balanced taste.
Marinate the Artichoke Hearts: Add the drained and patted dry artichoke hearts to the bowl with the marinade. Gently toss to ensure that each artichoke heart is thoroughly coated in the flavorful mixture. Allow the artichoke hearts to marinate for at least 15 minutes at room temperature, or for up to 30 minutes in the refrigerator. Marinating allows the flavors to penetrate deeply, resulting in a more delicious final product. If marinating in the refrigerator, bring them back to room temperature for about 15 minutes before grilling for even cooking.
Preheat the Grill: Preheat your grill to medium heat (around 350-400°F or 175-200°C). Ensure the grill grates are clean and lightly oiled to prevent sticking. Medium heat is ideal for grilling artichoke hearts as it allows them to cook through without burning on the outside. If using a charcoal grill, wait until the coals are covered in white ash and the heat is moderate. For gas grills, preheat with the lid closed for about 10-15 minutes.
Grill the Artichoke Hearts: Carefully place the marinated artichoke hearts directly onto the preheated grill grates in a single layer. Avoid overcrowding the grill, as this can lower the temperature and steam the artichokes instead of grilling them properly. Grill for about 3-4 minutes per side, or until they are nicely marked with grill lines and slightly charred around the edges. Keep an eye on them to prevent burning, especially if your grill tends to get very hot. The goal is to get a beautiful char and warm them through without drying them out.
Serve Immediately: Once the artichoke hearts are grilled to perfection, remove them from the grill and transfer them to a serving platter. Serve immediately while they are still warm and flavorful. The aroma of grilled artichokes with lemon zest is incredibly enticing, and they are best enjoyed fresh off the grill. You can garnish with extra fresh parsley or a sprinkle of lemon zest for added visual appeal and flavor.

Nutrition Facts (per serving)

Serving Size: Approximately 1/2 cup (about 4-5 artichoke hearts)
Calories: Approximately 150 kcal
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes. Using fresh artichoke hearts instead of canned or jarred, for example, might slightly alter the nutritional profile.

Preparation Time

Prep Time: 15 minutes (includes marinade preparation and artichoke heart draining)
Marinating Time: 15-30 minutes
Cook Time: 6-8 minutes (grilling time, 3-4 minutes per side)
Total Time: 36-53 minutes

How to Serve Grilled Artichoke Hearts with Lemon Zest

Appetizer: Serve grilled artichoke hearts as a delicious and flavorful appetizer. Arrange them on a platter and offer with a side of creamy dipping sauce like aioli, lemon-herb mayonnaise, or a simple vinaigrette. Their smoky flavor and bright lemon zest make them a perfect start to any meal.
Side Dish: Pair grilled artichoke hearts with grilled chicken, fish, steak, or lamb. Their vibrant flavor complements a variety of main courses, adding a touch of freshness and elegance to the plate. They work especially well with Mediterranean or Italian-inspired meals.
Salad Topping: Slice or chop the grilled artichoke hearts and add them to salads for a boost of flavor and texture. They are fantastic in Mediterranean salads, pasta salads, or green salads with a lemon vinaigrette. Their smoky char adds a unique dimension to salads.
Charcuterie Board Addition: Include grilled artichoke hearts on a charcuterie or antipasto board. They pair beautifully with cured meats, cheeses, olives, roasted peppers, and crusty bread, adding a grilled vegetable element to the spread.
Pasta Dish Enhancement: Chop grilled artichoke hearts and toss them into pasta dishes. They work wonderfully with pasta primavera, creamy pesto pasta, or a simple pasta aglio e olio. Their smoky and lemony notes elevate simple pasta dishes.
Pizza Topping: Use grilled artichoke hearts as a gourmet pizza topping. Their unique flavor adds a sophisticated touch to homemade or store-bought pizzas. Combine them with ingredients like feta cheese, olives, sun-dried tomatoes, and spinach for a Mediterranean-inspired pizza.
Tacos or Wraps Filling: Incorporate grilled artichoke hearts into vegetarian tacos or wraps. They provide a hearty and flavorful filling when combined with other grilled vegetables, beans, or grains. Their smoky flavor and tender texture make them a satisfying addition to plant-based tacos and wraps.

Additional Tips for Perfect Grilled Artichoke Hearts

Choose Quality Artichoke Hearts: Opt for artichoke hearts packed in water rather than oil or vinegar. This allows you to control the flavor profile with your own marinade. Look for brands that offer firm, plump artichoke hearts without excessive blemishes.
Pat Dry Thoroughly: After draining the artichoke hearts, pat them dry thoroughly with paper towels. Excess moisture can hinder browning and prevent the marinade from adhering properly. Dry artichoke hearts will grill and char more effectively.
Don’t Skip the Marinade: The marinade is crucial for infusing flavor into the artichoke hearts. Allow sufficient marinating time (at least 15 minutes) for the flavors to penetrate deeply. You can also experiment with different marinade variations by adding herbs like thyme or rosemary, or a pinch of red pepper flakes for a little heat.
Grill at the Right Temperature: Medium heat is ideal for grilling artichoke hearts. Grilling at too high a temperature can cause them to burn on the outside before they are heated through, while too low a temperature may result in steamed instead of grilled artichokes. Adjust your grill accordingly to maintain a consistent medium heat.
Don’t Overcrowd the Grill: Grilling in batches if necessary ensures that each artichoke heart has enough space to cook properly and develop those desirable grill marks. Overcrowding can lower the grill temperature and lead to uneven cooking.
Use a Grill Basket or Skewers (Optional): If you are concerned about smaller artichoke hearts falling through the grill grates, consider using a grill basket or threading them onto skewers. Skewers can also make it easier to flip and handle the artichoke hearts on the grill.
Serve Immediately for Best Flavor: Grilled artichoke hearts are best enjoyed immediately after grilling when they are warm and at their peak flavor and texture. While they can be reheated, they are most delicious fresh off the grill. If you need to keep them warm briefly, you can place them in a warm oven (around 200°F or 95°C) for a short time.

Frequently Asked Questions (FAQ) about Grilled Artichoke Hearts

Q1: Can I use fresh artichokes instead of canned or jarred?

A: Yes, you can use fresh artichokes, but the preparation is significantly more involved. You’ll need to trim and cook the fresh artichokes (steaming or boiling) until tender before grilling the hearts. Canned or jarred artichoke hearts are a convenient and time-saving alternative that works wonderfully for grilling. They are already cooked and ready to be marinated and grilled.

Q2: Can I grill artichoke hearts on a gas grill and a charcoal grill?

A: Absolutely! Grilled artichoke hearts can be cooked on both gas and charcoal grills. Gas grills offer consistent and easily adjustable heat, while charcoal grills impart a more intense smoky flavor. Follow the same grilling instructions regardless of the grill type, ensuring you preheat to medium heat and monitor the artichokes to prevent burning.

Q3: Can I prepare the marinade and artichoke hearts ahead of time?

A: Yes, you can prepare the marinade and marinate the artichoke hearts up to 24 hours in advance. Store the marinated artichoke hearts in an airtight container in the refrigerator. This can be a great time-saver when you are preparing for a gathering or meal. Just remember to bring them back to room temperature for about 15 minutes before grilling for even cooking.

Q4: What are some good dipping sauces to serve with grilled artichoke hearts?

A: Grilled artichoke hearts pair well with a variety of dipping sauces. Creamy options like aioli, lemon-herb mayonnaise, or ranch dressing are excellent choices. For a lighter option, consider a simple vinaigrette, a balsamic glaze, or a yogurt-based dip with herbs and garlic. Experiment with different sauces to find your favorite pairing!

Q5: Can I freeze leftover grilled artichoke hearts?

A: While you can technically freeze leftover grilled artichoke hearts, the texture may change slightly upon thawing. They might become a bit softer. If you do freeze them, allow them to cool completely, then store them in an airtight container or freezer bag. Thaw them in the refrigerator and reheat gently in a skillet or oven. They are best enjoyed fresh, but freezing is an option to reduce waste.

Q6: Are grilled artichoke hearts a healthy option?

A: Yes, grilled artichoke hearts can be a healthy and delicious option. Artichoke hearts are naturally low in calories and fat, and a good source of fiber, vitamins, and antioxidants. Grilling is also a healthy cooking method as it requires minimal added fat. However, be mindful of the amount of olive oil used in the marinade, as this contributes to the fat content. Overall, grilled artichoke hearts are a nutritious and flavorful addition to a balanced diet.