Fire-Roasted Artichokes with Tomato Balsamic Chutney

Chef Tony Baker recommends using large-sized Artichokes, as the size works well for a single serving or a shared item.

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Serves: 4
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Prep Time: 20 Minutes
Cook Time: 30 Minutes
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Dietary Preferences:



  • 4 large Ocean Mist Farms artichokes, cooked
  • 5 large tomatoes, diced
  • ½ medium yellow onion, chopped
  • ½ bunch Ocean Mist Farms green onions, chopped
  • 1 tbsp. olive oil
  • ½ cup brown sugar
  • ½ cup golden balsamic vinegar
  • ½ teaspoon cumin
  • Salt and pepper, to taste
watch video fork and knife How To Cook Artichokes


  1. Cut cooked artichokes in half place directly on grill. Turn frequently until outside petals are evenly charred.
  2. Chutney: Cut tomatoes in half, squeeze to remove seeds. Roughly chop the tomatoes into large dice. Add tomatoes to the rest of the ingredients (not artichokes) and simmer for 30 minutes. Serve chutney at room temperature over the grilled artichoke.
watch video chef hat icon How To Eat an Artichoke
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