is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee. Click to see how we test and review products.

Yes, You Can Cook Artichokes On Your Grill

Cooked artichoke with breadcrumb topping

Try this fresh artichoke recipe with a simple breadcrumb stuffing

Our Pitmaster Club members post recipes in The Pitmaster Club forum, and occasionally we ask for permission to share the best recipes with the public. Here is an outstanding recipe from “theroc” adapted for publication by Steve Nelson.

Roc Cutri

Stuffed Artichokes Recipe

Cooked artichoke with breadcrumb topping
Tried this recipe?Tell others what you thought of it and give it a star rating below.
1.59 from 12 votes
If you like steamed or boiled whole artichokes, try them stuffed. You’ll love the way a simple herbed bread crumb stuffing amplifies their flavor. This recipe comes from my mother, who served these artichokes for over 40 years. She came to America from Rome and the secret ingredient in her recipe is "Roman mint" also known as mentuccia, mentuccia romana, and Calamintha nepeta. My mother "accidentally" brought a cutting home with her from Rome back in the 1960s, and we've kept it propagated since then. It is truly a fantastic flavor to have with artichokes. If you can’t find it, fresh peppermint or even oregano will make excellent substitutes. This dish makes an ideal summer time starter or side dish to accompany any grilled meat or seafood.

Course: Dinner, Main Course
Cuisine: American
Difficulty: Easy


Servings: 4 servings


Prep Time: 45 minutes
Cook Time: 1 hour


  • 4 large artichokes
  • 1 lemon
  • 1 cup bread crumbs
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon chopped fresh mint, preferably Roman mint
  • 4 tablespoons extra virgin olive oil
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • Prep. Fill a large bowl with water that will easily hold the artichokes submerged. Slice the lemon in half and squeeze the juice into the bowl to make acidulated water.
  • Peel off a few of the small, tougher leaves from the bottom of the artichokes. Slice off the stem (if there is one) flush with the bottom of the artichoke so that it will sit flat. At the top of the artichoke, slice off the top half-inch or so of the leaves to expose the inside a bit. Use kitchen shears to snip off the tips of all of the outside leaves that have sharp points.
  • Spread apart the leaves of the artichokes as best you can, then drop the artichokes into the acidulated water. Rinse and shake off any dirt and let soak in the water for 10-15 minutes.
  • While the artichokes are soaking, mix the bread crumbs, salt, pepper and chopped mint in a bowl. Here's a picture of Roman mint, but any mint will do.
  • Drain the artichokes and re-spread the leaves slightly. If they're reluctant to spread, place an artichoke top side down on a cutting board or counter and press down on the base with your palm. To stuff, place an artichoke in a bowl and work ¼ cup of the breadcrumb mixture between the leaves. Scoop any of the extra mixture from the bottom of the bowl that may have fallen from the application and reapply to the spread leaves. Repeat with each artichoke.
  • Choose a large heatproof pan wide enough to hold all of the artichokes without crowding, and deep enough that it can be covered. A large disposable aluminum pan works well. Spray the bottom of the pan with olive oil or other vegetable spray. Place the artichokes in the pan and add about ½ inch of water to the bottom. Drizzle the tops of the artichokes with the extra virgin olive oil.
  • Cook. Cover with foil, and place the pan over medium heat on your grill or stovetop. Bring the water in the pan to a boil, then lower the heat so that the water simmers. Simmer the artichokes for about 45 minutes. Test for doneness by pulling off a bottom leaf. It should pull off with only a gentle tug, and the flesh should be tender. If it isn't done, continue to simmer, covered, and check for doneness every 5-10 minutes. Avoid overcooking as the leaves can dry out and get tough. The artichokes should be finished in one hour or less, but could go longer if they are very large.
  • Serve. Gently tear off the individual leaves, and consume the fleshy portion along with the stuffing. Once all the leaves have been consumed, remove the choke (the feathery portion over the base) and eat the tender artichoke heart, the best part of the entire artichoke!!

Published On: 6/11/2019 Last Modified: 4/14/2021

If you help us, we’ll pay you back bigtime with an ad-free experience and much more!

Millions come to every month for quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 4,000 pages and we don’t have a big corporate partner like TV network or a magazine publisher to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club, but please don’t think of it as a donation. Members get 21 great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial membership, and help keep this site alive.

Post comments and questions below


1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.



Click for comments...


These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys:

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them

The Cool Kettle With The Hinged Hood We Always Wanted

Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

Click here for more about what makes this grill special

GrillGrates Take Gas Grills To The Infrared Zone

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special

Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Blackstone Rangetop Combo: Griddle And Deep Fryer In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

Click here to read our detailed review and to order

Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker

Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review