Write On Rubee

An Arizona-based food, beverage and travel writer since 2008, I launched this website in 2015 to document my culinary adventures, beverage escapades, gardening endeavors, and travel in the Phoenix area and beyond. Also find a comprehensive calendar of Phoenix-area food and drink-related events on my Events page.

Grilled artichokes

Happily, the Globe artichoke I planted in the spring of 2013 (which gave me 4 artichokes last year) has exploded in growth and I'll probably get 50 off of it this season.  

So far, I've been cutting in half and grilling because it's easiest (less trimming).  Some recipes call for trimming the pointed tips of the outer leaves, butI pick them when they're still young and tender and this isn't necessary.  It's also a great entertaining dish since I can steam and marinate ahead of time and throw on the grill when guests arrive.


  • Snap off a layer of tough outer leaves and cut off the top 1-1/2 inches.  
  • Cut in half, rub with lemon to prevent discoloration, and steam for about 20 minutes.
  • Now that the choke is soft, it's easy to scoop it out with a spoon.  
  • Let cool slightly and toss with extra virgin olive oil, minced garlic, fresh herbs, and a favorite seasoning blend (I like the rub that our local Arrowhead Grill Steakhouse sells, or Penzey's Fox Point).   At this point, you can chill for a few hours or even overnight.  Bring to room temperature before grilling.
  • To finish, simply grill over high heat for about 5 minutes to mark and impart that smoky flavor and serve with melted butter and a squeeze of lemon or a creamy vinaigrette.