Grilled Artichokes with Lemon & Pecorino
Spring artichokes shine when grilled and finished with bright lemon dressing and nutty pecorino, making them perfect as a side, appetizer, or even on their own.
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This grilled artichokes with lemon dressing & pecorino recipe turns seasonal globe artichokes into a smoky, tender appetizer or side with a bright lemon vinaigrette, crispy garlic, and nutty pecorino cheese. The artichokes are first steamed until tender, grilled for charred flavor, and then finished with a buttery citrus dressing that complements the savory toppings perfectly. Serve this alongside simple greens or crusty bread for a complete spring meal and pair it with lemon artichoke pasta or quick braised baby artichokes with burrata for more artichoke-forward dishes you’ll love.
Why You’ll Love This Recipe
- Bright and flavorful – Lemon zest and juice elevate the grilled artichokes with refreshing citrus notes.
- Textural contrast – Tender steamed artichokes and crispy garlic make every bite interesting.
- Impressive yet simple – Easy to prepare but elegant enough for entertaining.
Key Ingredients in This Recipe
- Artichokes – I use globe artichokes also called a French artichoke or green artichoke. Look for artichokes with tightly packed leaves. They should feel fairly heavy for their size.
- Pecorino Romano – Pecorino Romano is a hard, salty Italian cheese made from sheep’s milk. It’s aged for less time than Parmesan, resulting in a tangier flavor.
- Garlic – I always use fresh cloves of garlic, the pre-minced jars of garlic don’t taste the same. It loses a lot of the powerful garlic flavor when it’s jarred. This is because it has been soaked in water for a long period of time. Peeling garlic only takes a bit and is worth the time for the flavor.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Trim and prepare the artichokes ahead of time and keep them in lemon water to prevent browning while you assemble the rest of the ingredients.
Swaps & Substitutions
- Artichokes: If globe artichokes are unavailable, use baby artichokes or substitute with marinated artichoke hearts grilled briefly.
- Cheese: Pecorino romano can be swapped for parmesan for a milder salty kick.
- Butter: Use ghee or olive oil instead of butter for dairy-free options.
- Herbs: Add fresh basil or parsley for extra herbal brightness if chives aren’t on hand.
- Acid: Replace lemon juice with white wine vinegar in a pinch, adjusting to taste.
How to Make Grilled Artichokes with Lemon & Pecorino (Step-by-Step)
Using kitchen shears trim the sharp tips off the leaves. Remove any small leaves at the bottom of the artichoke and trim the stem. In a large lidded pot fitted with a steamer basket, add enough water to reach 2-inches up the pot and bring to a boil over medium-high heat.
Add the artichokes upright to the pot then cover and steam until the bottom leaves pull away easily, about 35 to 40 minutes.
Remove the artichokes from the pot and cut in half lengthwise. Heat a grill or griddle on medium-high heat. Brush the artichokes with the melted butter then place on the grill or griddle cut side down and cook until slightly charred, about 5 minutes.
In a small pan over low heat, add the olive oil and garlic. Fry the garlic, stirring occasionally until it is crispy and golden brown, about 10 minutes.
Spoon the garlic onto a paper towel lined plate and remove the oil from heat. Let the oil cool slightly then whisk together with the butter, lemon zest, lemon juice and chives.
Arrange the artichokes cut side up on a plate, season with salt and pour half of the dressing over the top. Sprinkle with pecorino and the crispy garlic and serve with the remaining dressing on the side for dipping.
How to Serve Grilled Artichokes with Lemon & Pecorino
- As an appetizer: Drizzle extra dressing over warm artichokes and serve with crusty bread.
- With a salad: Pair with peppery arugula or mixed greens tossed in a light vinaigrette.
- With protein: Add grilled shrimp or chicken for a heartier meal
- Garnishes: Top with extra lemon zest and freshly ground black pepper.
How to Store Grilled Artichokes with Lemon & Pecorino
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Gently warm artichokes on the grill or in a skillet to revive charred edges.
- Dressing separately: Keep vinaigrette in a separate container to preserve texture.
- Do not freeze: Artichokes and dressing do not freeze well due to textural changes.
FAQ – Frequently Asked Questions
Can I make grilled artichokes with lemon dressing & pecorino ahead of time?
Yes, you can steam and grill the artichokes earlier in the day, then add the dressing and cheese just before serving.
How do I choose artichokes for grilled artichokes with lemon dressing & pecorino?
Choose firm globe artichokes with tightly packed, bright green leaves and minimal browning for the best flavor and texture.
Can I serve grilled artichokes with lemon dressing & pecorino as a main dish?
Yes, serve them with crusty bread or alongside a hearty salad to make a light but satisfying main course.
What should I serve with grilled artichokes with lemon dressing & pecorino?
These artichokes pair well with grilled chicken or seafood, simple green salads, or fresh bread to balance the bright lemon dressing.
Other Recipes to Try
If you enjoy this grilled artichoke recipe, I recommend checking out some of these:
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Grilled Artichokes with Lemon and Pecorino
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Ingredients:
For the artichokes:
- 4 medium globe artichokes, rinsed
- 2 tablespoons unsalted butter, melted
For the lemon vinaigrette:
- 4 cloves garlic, chopped
- ½ cup extra-virgin olive oil
- 4 tablespoons unsalted butter
- 1 teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped chives
- kosher salt, as needed
- 3 tablespoons freshly grated pecorino cheese
Instructions:
For the artichokes:
- Using kitchen shears trim the sharp tips off the leaves. Remove any small leaves at the bottom of the artichoke and trim the stem. In a large lidded pot fitted with a steamer basket, add enough water to reach 2-inches up the pot and bring to a boil over medium-high heat.
- Add the artichokes upright to the pot then cover and steam until the bottom leaves pull away easily, about 35 to 40 minutes.
- Remove the artichokes from the pot and cut in half lengthwise. Heat a grill or griddle on medium-high heat. Brush the artichokes with the melted butter then place on the grill or griddle cut side down and cook until slightly charred, about 5 minutes.
For the lemon vinaigrette:
- In a small pan over low heat, add the olive oil and garlic. Fry the garlic, stirring occasionally until it is crispy and golden brown, about 10 minutes.
- Spoon the garlic onto a paper towel lined plate and remove the oil from heat. Let the oil cool slightly then whisk together with the butter, lemon zest, lemon juice and chives.
To serve:
- Arrange the artichokes cut side up on a plate, season with salt and pour half of the dressing over the top.
- Sprinkle with pecorino and the crispy garlic and serve with the remaining dressing on the side for dipping.
Notes:
Trim and prepare the artichokes ahead of time and keep them in lemon water to prevent browning while you assemble the rest of the ingredients.
Nutrition:
Calories: 471kcal | Carbohydrates: 15g | Protein: 6g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 169mg | Potassium: 505mg | Fiber: 7g | Sugar: 2g | Vitamin A: 591IU | Vitamin C: 20mg | Calcium: 109mg | Iron: 2mg
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