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Garlic butter charred artichokes tantalize the taste buds with their irresistible combination of smoky char, luscious garlic butter, and the artichokes’ natural, earthy sweetness, making each bite a deliciously indulgent experience.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
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Steak house Garlic Butter Artichokes
In Denver, our obsession with everything Elway is apparent to just about anyone. He’s not just the famed number 7 on the field – John Elway has his name on tons of things all over Colorado, but my favorite (off the field) is his steakhouse in Cherry Creek, Vail, and downtown. I love steak, and theirs is fantastic, but anytime I’m at Elways, I LOVE their grilled artichoke.
Their artichokes are smoky, salty, and PACKED with garlic butter flavor – because they are cooked and then charred with garlic butter poured right into the artichoke as it cooks again. This gives the artichokes a delicious meaty grilled quality you can’t get without the second cooking – and is something you have to taste to believe! Luckily, with this garlic butter charred artichoke recipe you don’t have to resort to licking the plate – you can whip them up anytime because they are pretty simple! These artichokes are so delicious, you want to lick the plate when you’re done.
How to Make Garlic Butter Artichokes
First assemble the following ingredients:
- Artichokes (4) – Fresh artichokes serve as the star of this dish, providing a meaty texture and a mild, nutty flavor that pairs beautifully with rich, savory ingredients.
- Butter (5 tbsp) – Melted butter forms the base of the sauce, adding a creamy, indulgent richness that enhances the natural flavors of the artichokes.
- Olive oil (1 tbsp) – A drizzle of olive oil not only adds a fruity depth to the garlic butter mixture but also helps to crisp up the artichokes perfectly during the charring process.
- Garlic powder (1 tbsp) – Garlic powder offers a convenient and evenly distributed garlic flavor throughout the dish, giving it a warm, aromatic kick that complements the buttery sauce.
- Celtic sea salt (11/2 tsp) – Celtic sea salt, known for its mineral complexity, brings out the inherent flavors of the artichokes while adding a subtle briny note that elevates the entire dish.
- Parmesan – A generous sprinkle of grated Parmesan cheese adds a savory, umami-packed finish that beautifully rounds out the rich and garlicky profile of the artichokes.
Use this Method
Make Garlic Butter. In a small pot, melt butter, one part olive oil, and combine garlic powder and salt.
Season Artichoke. Heat a large heavy pan on medium high heat (or prepare a well-cleaned grill). Drizzle butter mixture into artichokes and swirl around, letting it sink into artichoke meat.
Cook Artichoke. Add other half of oil to pan and heat until shimmery. Add artichokes, face up, to pan and cook until the backs are browned- about 5 minutes. Flip artichokes over and let them char another 5 minutes, face side down. If desired, add a little fresh grated parmesan to artichoke meat. Serve and enjoy!
Tips and Tricks for Making Artichokes
Choose Fresh Artichokes: Look for artichokes with tightly packed, bright green leaves. The stems should be firm, and the leaves should squeak slightly when pressed together, indicating freshness.
Prep Properly: Before cooking, cut off the stem and the top third of the artichoke to remove the tough parts. Snip off the thorny tips of the remaining leaves with kitchen shears for easier eating.
Use Lemon Water: To prevent browning, soak the trimmed artichokes in water with the juice of a lemon. The acidity keeps the cut surfaces from oxidizing and turning brown.
Boil or Steam First: Artichokes need to be partially cooked before charring. Boil or steam them until just tender enough to pierce with a knife, but still firm enough to hold their shape on the grill.
Maximize Flavor: Infuse the boiling or steaming water with garlic, bay leaves, and lemon slices for extra flavor. This step imparts subtle aromatics into the artichokes.
Dry Thoroughly: After boiling or steaming, let the artichokes drain cut-side down. Pat them dry to ensure they’ll char nicely without steaming on the grill or in the pan.
Flavorful Butter Mixture: Melt butter with finely minced garlic, salt, pepper, and a squeeze of lemon juice. For an aromatic twist, add herbs like thyme, rosemary, or parsley.
Preheat the Grill or Pan: Ensure your cooking surface is hot before adding the artichokes. A high temperature is crucial for achieving a good char without overcooking them.
Brush with Garlic Butter: Generously brush the cut sides of the artichokes with the garlic butter mixture before and during grilling. This adds flavor and helps with caramelization.
Char Cut-Side Down: Start with the cut side down to get a good char on the most exposed flesh. Press down gently to ensure even contact with the grill or pan.
Finish with Flavor: After charring, brush the artichokes with more garlic butter. Serve with additional melted garlic butter for dipping and a wedge of lemon for squeezing over the top.
Adjust Cooking Times: Depending on the size of the artichokes and the intensity of your grill or stove, cooking times can vary. Keep an eye on them and adjust as needed to avoid burning.
Serving: Serve the charred artichokes as a delicious appetizer or side dish. They can be eaten by pulling off the leaves and scraping the flesh with your teeth, finishing with the flavorful heart.
FAQs
Look for artichokes that are deep green, firm, and heavy for their size with tightly closed leaves. Fresh artichokes will have a squeak to them when the leaves are pressed together.
Artichokes are quite dense and fibrous, so pre-cooking them through boiling or steaming makes them tender and easier to eat. This step also ensures they are cooked thoroughly, as charring alone won’t cook them all the way through.
Start by cutting off the top third of the artichoke to remove the tough tips, then snip off the remaining sharp tips of the leaves with kitchen shears. Lastly, trim the stem to your desired length, leaving enough to handle the artichoke comfortably.
The artichokes are properly charred when they have distinct grill marks or a caramelized crust on the cut surfaces. This usually takes about 5-7 minutes per side, depending on the heat of your grill or pan.
Feel free to experiment with different herbs and spices in the garlic butter. Rosemary, thyme, parsley, and oregano are great choices. A splash of white wine or a pinch of red pepper flakes can also add a nice twist.
Pull off the outer leaves one at a time, dip the fleshy end in garlic butter, and scrape the flesh off with your teeth. Discard the remaining part of the leaf. Once you reach the heart, cut away the fuzzy choke, and enjoy the heart with more garlic butter.
What to Enjoy with Garlic Butter Artichoke
Crusty Bread: A freshly baked loaf of crusty bread like a baguette or ciabatta is perfect for dipping into the melted garlic butter that accompanies the artichokes. Try Easy No Knead Bread.
Grilled Seafood: Complement the smoky flavor of charred artichokes with grilled seafood such as shrimp, scallops, or a fillet of salmon. The light and fresh taste of seafood balances the richness of the garlic butter.
Roasted or Grilled Meats: Pair with roasted chicken, grilled steak, or lamb chops. The savory flavors of the meat pair well with the smoky and garlicky artichokes.
Savory Dips: Offer a selection of dips alongside the artichokes, such as aioli, tzatziki, or a balsamic reduction to add a variety of flavors to your meal.
Fresh Salads: Serve a crisp green salad with a light vinaigrette to add a refreshing contrast to the warm and buttery artichokes. Try Bacon and broccoli charred salad.
White Wine: Choose a crisp and refreshing white wine like Sauvignon Blanc or Pinot Grigio that can cut through the richness of the garlic butter while complementing the artichokes’ natural flavors.
Lemon Wedges: A squeeze of fresh lemon juice over the artichokes just before eating adds a bright burst of flavor that enhances the overall dish.
Herbed Quinoa or Couscous: Serve a side of quinoa or couscous seasoned with fresh herbs as a light and fluffy base to soak up the garlic butter sauce.
Steamed Vegetables: Accompany with a medley of steamed seasonal vegetables such as asparagus, green beans, or carrots for a balanced meal. If your a mushroom fan, try Garlic Butter Chicken and Mushrooms or Garlic Butter Tuscan Mushrooms.
Pasta: Toss al dente pasta with olive oil, Parmesan cheese, and a sprinkle of chili flakes to serve as a simple yet delicious side that pairs beautifully with the artichokes.
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Garlic Butter Charred Artichokes
Equipment
Ingredients
- 4 artichokes, boiled until soft, cut in half, and stringy choke center removed
- 5 tbsp butter
- 1 tbsp olive oil, divided in two
- 1 tbsp garlic powder
- 11/2 tsp celtic sea salt
- parmesan, Freshly grated
Instructions
- In a small pot, melt butter, one part olive oil, and combine garlic powder and salt.
- Heat a large heavy pan on medium high heat (or prepare a well-cleaned grill).
- Drizzle butter mixture into artichokes and swirl around, letting it sink into artichoke meat.
- Add other half of oil to pan and heat until shimmery.
- Add artichokes, face up, to pan and cook until the backs are browned- about 5 minutes.
- Flip artichokes over and let them char another 5 minutes, face side down.
- If desired, add a little fresh grated parmesan to artichoke meat.
- Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Beautiful photos! Definitely inspired me to make the recipe, it was DE-LIC-IOUS!! Thanks for sharing!