Fresh lemon and parsley enhance this mildly nutty and creamy tahini sauce. 

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Serves: 4 servings
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Prep Time: 5 minutes
Cook Time: 30 minutes
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Dietary Preferences



For the artichokes

  • 4 Globe artichokes

  • juice from half a lemon

  • 2 tablespoons extra virgin olive oil

  • sea salt for serving

For the tahini dipping sauce

  • 1/4 cup tahini

  • 2 tablespoons lemon juice

  • 1 clove garlic, pressed or minced

  • 1 tablespoons minced fresh parsley

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 4-5 tablespoons water

watch video fork and knife How To Cook Artichokes


For the artichokes:

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

  2. Trim artichokes by cutting off bottom of the stem (leaving most of it intact), removing any leaves on the stem and cutting the tips of the bottom outer leaves with kitchen shears. Lastly, cut off about 1/2" from the top of the artichoke cone.

  3. Place the trimmed artichokes in a bowl with ice water and the lemon juice to prevent browning until water is boiling.

  4. Once boiling, add artichokes to the pot and cook, covered for about 20 minutes or until they're tender when poked with a knife.

  5. Remove artichokes from the boiling water, drain and place on a cutting board. Slice each artichoke in half vertically then place on a plate or baking dish.

  6. Drizzle the artichokes with the olive oil and rub over all sides.

  7. Preheat outdoor grill to high heat.

  8. Once hot, place the artichokes cut side down on the grill and grill for about 3-4 minutes until charred.

  9. Flip over and grill another 2-3 minutes.

  10. Remove from the grill, drizzle with additional olive oil and sprinkle with sea salt before serving.

For the tahini dipping sauce:

  1. Combine tahini, lemon juice, garlic, parsley, salt and pepper in a small bowl.

  2. Stir in water 1 tablespoon at a time until creamy and smooth.

  3. Serve with grilled artichokes.

watch video chef hat icon How To Eat an Artichoke

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