Grilled Baby Artichokes
Prep time
Cook time
Total time
Inspired by the Central Coast of California
Recipe type: Easy
Cuisine: Californian
Serves: 2-4 servings
  • 10-12 baby artichokes
  • ½ lemon
  • ¼ cup olive oil
  • 1 cloves garlic, crushed
  • 3 sprigs fresh thyme (plus more for garnish)
  • sea salt, to taste
  • black pepper, to taste
Balsamic Yogurt Sauce
  • ⅓ cup plain yogurt (I used cream top, Greek would also work)
  • 1 tablespoon balsamic vinegar
  • sea salt, to taste
  • black pepper, to taste
  1. Prep the artichokes: rinse under cold water. Pull off a layer of tough outer leaves. Trim the bottom of the stems and any tough perimeter. Cut off the top third of the artichoke. Cut the artichokes in half, lengthwise. If there is any choke, use a paring knife to cut and scoop it out. Rub all cut surfaces with a slice of lemon as you go.
  2. Toss the artichokes in a bowl with the olive oil, garlic, thyme leaves, salt and pepper.
  3. Grill at medium heat for about 6-8 minutes on each side, depending on their size, or until the heart is fork tender. (For larger artichoke, consider steaming them half-way before grilling.)
  4. For the sauce, stir all the ingredients together. Taste, adjust the seasoning, and serve as a dipping sauce on the side.
Recipe by Baby Bird's Farm and Cocina at