Grilled Artichokes with White Wine Butter

Grilled Artichokes with White Wine Butter
Staff Writer
Grilled Artichokes with White Wine Butter

Francesca Borgognone

Big, fat, stuffed artichokes, beer-battered artichokes, and Ball jars stacked to the brim with baby marinated artichokes are what you'll find in my kitchen on a regular basis. Since we're trying to think lean during this no-holds-barred holiday season, I thought it might be nice to lessen the load and grill them this time around. 

Slathered in a blend of garlic, shallot, and butter, sprinkled with grainy sea salt, and lightly grilled — these artichokes won't taste light at all!

Click here to see Simple Ingredients Made Spectacular. 


  • baby artichokes, halved and choke removed
  • 1 1/4  butter
  • 2 1/2  cloves garlic, minced
  • 2 1/2  shallots, chopped finely
  • 1/2  plus 2 tablespoons dry white wine
  • 1 1/2  sea salt
  • pepper
  • 1/2  plus 2 tablespoons Parmesan, grated


Preheat an outdoor grill on low heat.

Meanwhile, bring a large pot of water to boil. Add the artichokes and boil for about 30 minutes, or until a fork is easily inserted into the stem of the artichokes. Drain and set aside. 

Next, melt the butter in a small pan over medium heat and add the garlic and shallot. Cook just until fragrant, and remove from heat. Add the white wine, salt, and pepper and stir to combine. Place the artichoke halves onto the grill. Brush some of the melted butter mixture onto them. Cook for 5-10 minutes, brushing with butter mixture often, until lightly toasted. Remove from the grill and sprinkle with Parmesan cheese. Serve the remaining butter mixture as a dipping sauce.

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.