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Grilled Artichokes with Sumac Dressing


_For the Artichokes_

  • 4 artichokes
  • Olive oil for brushing
  • 1 lemon

_For the dressing_

  • 1 clove garlic minced
  • 3 teaspoons sumac
  • 2 teaspoons warm water
  • ½ teaspoon dried mint
  • juice of 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 tablespoons honey
  • 6 tablespoons olive oil
  • Salt to taste.
  • Chopped parsley for garnish.


  • Prep a large bowl with cold water and squeeze the juice of one lemon into the water. Set aside.
  • Prepare the artichokes by cutting off the tips/thorns, peeling the stem, slicing the stem, and slicing off the top 1/3 of the artichoke. (see visual)
  • Slice in half and toss the halves into the bowl of lemon water.
  • Repeat for the remaining artichokes.
  • Next, bring a large pot of salted water to a boil.
  • Add the raw artichokes and boil for 15 minutes or until the flesh is easily pierced with a knife.
  • Drain and allow to cool until you can handle them with your hands.
  • Spoon out and discard the furry "choke" from the inside of the artichoke, taking care not to disrupt the heart of the artichoke.
  • Next, preheat a grill pan to medium-high heat. Brush the pan and the artichokes with olive oil, and sear the artichokes for about 10 minutes, or until nicely charred. No need to flip the artichokes.
  • Meanwhile prepare the dressing. In a mixing bowl, soak the sumac with 2 teaspoons of warm water for about 5 minutes, or until plumped.
  • To this, add the remaining ingredients- garlic, mint, lemon juice, red wine vinegar, honey, and olive oil.
  • Whisk to combine and add salt, to taste.
  • When artichokes have finished, drizzle with the dressing, allowing it to puddle in the center of each artichoke.
  • Garnish with chopped parsley, if desired.
  • Serve immediately.