Artichokes with Oregano and Salt


by: Baker Guy

Whenever I grill vegetables, I think of one summer evening when I made them with a culinary diva. The legendary Julia Child. I had read every cookbook she had written and watched her on television for hours and hours. That evening she said "Oh, I don’t like grilled vegetables at all, do you? People grill them into a mish-mash and make them all taste the same. You don’t cook fish and chicken the same way for the same meal. I think each vegetable should have its own taste, too.". We decided to grill-roast the peppers and peel them so they would be sweet and tender. We made a balsamic vinaigrette and used it as a marinade for the onions, to give them a boost of flavor before they went on the grill. And we blended softened butter with parmesan cheese and fresh herbs to slather on the grilled corn. "Yes, definitely butter," Julia said. "People would probably be happier if they ate a bit more butter.". I am relieved to say dinner went well and she loved the grilled vegetables, but even more importantly, I am grateful for what she taught me about good cooking. Vegetables and side dishes may not be the main attraction, but if you give each one a bit of its own pizzazz, it’s bon appetit!


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serves: 4

4 large artichokes (10-12 ounces each)

1 lemon juice

1 tablespoon extra virgin olive oil

1/2 teaspoon dried oregano

1/4 teaspoon granulated garlic

1/4 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter, melted

Nutrition Facts
Artichokes with Oregano and Salt

Servings Per Recipe: 4

Amount per Serving

Calories: 370

  • Total Fat: 26.9 g
  •     Saturated Fat: 15.2 g
  •     Trans Fat: 0.9 g
  • Cholesterol: 61 mg
  • Sodium: 418.5 mg
  • Total Carbs: 30.9 g
  •     Dietary Fiber: 15.4 g
  •     Sugars: 3.1 g
  • Protein: 9.6 g

how is this calculated?

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1.  Bring a large pot of salted water to a boil.

2.  Cut the stem off each artichoke, leaving about 1/2 inch attached. Peel off the dark outer leaves until you expose the light green, yellowish leaves underneath. Lay each artichoke on its side and cut off the top half so you have just the firm base to work with. Cut each base in half lengthwise through the stem and drop each half into a large bowl of water mixed with the lemon juice [to prevent discoloration].

3.  One at a time, lift the artichokes from the water and use a teaspoon to scoop out all of the fuzzy choke and purplish leaves. Cook the artichokes in the boiling salted water until you can pierce them easily with a knife, 12 to 15 minutes, but don’t overcook them or they will fall apart on the grill. Drain the artichokes in a colander and place in a large bowl. While still warm, add the oil, oregano, granulated garlic, and salt. Toss gently to coat the artichokes. [The artichokes may be made up to this point and refrigerated for up to 4 hours. Bring to room temperature before grilling.]

4.  Grill the artichokes over Direct Medium heat until well browned and warm, 4 to 6 minutes, turning once. Serve warm with the butter.

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