Grilled Artichokes with Garlic, Anchovy, Lemon, and Breadcrumbs

Artichokes are at their peak from March through May, so now is the perfect time to enjoy them! This versatile veggie is delicious whether steamed, grilled, stuffed, baked, or braised, and we especially love serving them with a flavorful aioli or sauce! Here’s an exclusive artichoke recipe from our Executive Chef Kurt Spataro:


Grilled Artichokes with Garlic, Anchovy, Lemon, & Breadcrumbs
Author: Executive Chef Kurt Spataro

2 large artichokes

  • 2 Tbsp extra virgin olive oil, plus more for grilling

  • 2 Tbsp unsalted butter

  • 2 anchovy fillets, salt cured if possible

  • 1 clove garlic, finely minced

  • pinch chile flakes

  • freshly squeezed lemon juice

  • 2 Tbsp toasted breadcrumbs

  • salt and freshly ground pepper


  1. Remove all dark green outer leaves from the artichokes. Using a serrated knife, cut off the remaining leaves ½ “ above the heart. Using a paring knife, remove the layer of dark green from the stem and base of the heart. Cut the artichoke into quarters and remove the furry centers. As you trim the artichokes, place them in cold water to which the juice of 1 lemon has been added.

  2. Blanch the artichokes in salted water until tender when pierced with a fork. Remove them from the water and let them cool to room temperature. At this point the artichokes can be tossed with olive oil, salt, and pepper and roasted in the oven or cooked on a charcoal grill.

  3. Place the butter and olive oil in a small saucepan over low heat. Add the garlic, anchovy, and chile flakes and gently stir until the anchovy melts into the olive oil mixture. Transfer the hot artichokes to a platter and spoon the garlic sauce over them.

  4. Finish with a squeeze of lemon and a generous scattering of breadcrumbs. (Other vegetables can be treated in the same manner; asparagus, spring onions, broccoli, zucchini, etc.)


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