These grilled artichokes are smoky, lemony, and packed with flavor - and thanks to Trader Joe's frozen artichoke bottoms, there's zero prep work involved. Just thaw, season, grill, and go. It's the ultimate shortcut for busy weeknights, backyard parties, or anytime you want an easy artichoke recipe without the mess of trimming fresh artichokes.
Why You'll Love It
These grilled artichoke bottoms are literally one of my new favorite recipes.
Because let's be honest, cooking artichokes from scratch can be kind of a pain. Between trimming the outer leaves, cutting off sharp points with kitchen shears, scraping out the hairy choke, and steaming the entire artichoke in a large pot of water with lemon wedges and bay leaf, it's a lot.
Not to mention you need a serrated knife, a vegetable peeler, a paring knife, and possibly a melon baller - all for one vegetable. I mean, who has time for that on a weeknight? Not this busy mama.
Trader Joe's frozen artichoke bottoms are a total game-changer.
They're the edible member of the thistle family that skipped all the drama. No kitchen scissors, no steamer basket, no worrying about the water level or prepping a lemon water bath to prevent browning with these already steamed artichokes.
These tender hearts come cleaned, trimmed, and ready to throw straight onto your grill - no paring knife required!
Once grilled over medium-high heat, they develop a golden brown crust with a rich smoky flavor and those gorgeous grill marks that make you feel like a backyard hero.
Drizzle with lemon juice, flaky sea salt, and freshly cracked black pepper, and you've got the perfect side dish or appetizer for any dinner party or easy summer meal.
You can even jazz them up with a garlic dipping sauce, some lemony garlic aioli or a pistachio-sesame topping for extra flair.
If you're craving grilled artichokes but don't want to deal with the whole rigamarole, this recipe is for you.
It's a great way to enjoy the flavor and texture of fresh artichokes without the time commitment. Just thaw, season, grill, and devour.
Ingredients & Substitutions
Here's what you'll need - plus a few notes on substitutions if you don't have everything on hand:
- Trader Joe's frozen artichoke bottoms: These are already trimmed and cleaned so you can skip the prep and go straight to grilling. You can also use canned or jarred artichoke hearts or artichoke halves, but they may not hold up as well on a hot grill. If you're preparing the artichokes yourself, I recommend checking out this guide to do so.
- Olive oil: You'll need about three tablespoons of olive oil - two for grilling and one for drizzling. It helps create a nice char and adds richness.
- Blackening seasoning: This gives the artichokes their bold, smoky flavor. Cajun seasoning or a homemade blend with paprika, garlic powder, and sea salt also works. If you consider blackening spice too spicy, you can use a course seasoned salt.
- Lemon juice: Brightens and balances the earthy flavor of the artichokes. A lemon half works perfectly for squeezing over the top, and a sprinkle of lemon zest adds even more zing.
- Flaky salt and fresh cracked pepper: These finish the dish and bring out the great flavors.
- Optional garlic dip: I recommend keeping things easy and pairing this with TOOM. But you can also make a quick white garlic dipping sauce made from garlic cloves, oil, and lemon juice takes these over the top. You could also try balsamic vinegar or serve with aioli next time.
How to Make It
This recipe is as easy as it gets, and there's no pressure cooker, large bowl of cold water, or sharp knife needed. Just follow these simple steps:
- PREHEAT GRILL: Fire up your gas grill or charcoal grill and preheat to 500°F. You want a hot grill to get those nice grill marks and a deep smoky flavor.
- SEASON THE ARTICHOKES: Remove the thawed artichoke bottoms from the bag and place them in a medium bowl or large mixing bowl. Drizzle with 2 tablespoons of olive oil and sprinkle with blackening seasoning. Toss to coat the cut surfaces evenly.
- GRILL THE ARTICHOKES: Place artichokes on the grill in a single layer over direct heat. Cook for a few minutes per side until golden brown and slightly crispy, flipping as needed to get a crust on all sides.
- FINISH WITH LEMON & OIL: Transfer to a serving bowl. Drizzle with fresh lemon juice, the remaining tablespoon of olive oil, and sprinkle with flaky sea salt and fresh black pepper.
- SERVE: Serve warm or at room temperature with garlic sauce - I love TOOM from the grocery store. Add a lemon wedge or dipping sauce if you like!
- SAVE: Leftovers can be stored in an airtight container in the fridge. Reheat gently in a skillet over medium heat or enjoy cold on top of salads or grain bowls.
What to Serve It With
These grilled artichokes are super versatile and go with just about anything. Try pairing them with:
- Grilled steak, fish, or greek yogurt marinated chicken
- Garlic butter shrimp
- A chilled white wine or crisp lemonade
- Mediterranean grain bowls
- Pasta with lemon and olive oil
- Or serve them as a solo act with a garlic dipping sauce - no notes!
This is truly a great recipe to have in your back pocket. Whether you're hosting a dinner party, meal prepping for the week, or just want a new go-to veggie, grilled artichokes are always a win. And for more tasty artichoke recipes, try these:
- Spinach Artichoke Pasta Salad
- One Pot Cheesy Spinach Artichoke Orzo
- Crispy Oven Fried Artichokes with Lemony Bruschetta Dip
- Pan Fried Gnocchi with Goat Cheese Chicken, Kale Artichokes, Basil & Sun Dried Tomatoes
Recipe
The Easiest Grilled Artichokes Recipe with Lemon
Equipment
Ingredients
- 1 pack Trader Joe's Artichoke Bottoms thawed in the fridge (or 8 artichoke bottoms)
- 3 tablespoon Olive Oil divided
- 1 tablespoon Blackening Seasoning
- ½ Lemon juiced
- Flaky Salt to taste
- Fresh Cracked Pepper to taste
- White Garlic Sauce or store-bought TOUM
Instructions
- Preheat your grill to 500°F.
- Once the artichoke bottoms are thawed, remove them from the bag and place in a bowl.
- Drizzle with 2 tablespoons of olive oil and sprinkle with blackening seasoning. Toss to coat.
- Place artichokes on the grill in a single layer over direct heat. Grill for a few minutes per side until golden brown and you see a nice char.
- Remove from heat and drizzle with lemon juice and the remaining tablespoon of olive oil.
- Sprinkle with flaky salt and fresh cracked pepper.
- Serve warm or at room temperature with a side of garlic dip or a lemon wedge, and enjoy!
