Grilling artichokes on the Big Green Egg is super fast and easy.
Start by taking a pair of shears and snipping off the tips of each leaf. Slice them in half longwise. Take a paring knife or sharp edged spoon and clean out the interior “fluffy stuff”. The interior of the artichokes can be quite sharp, so be careful here and take your time.
After you clean the ‘chokes, place them in boiling water for about 5 minutes. This will soften them up and make them much more tender after grilling.
After par-boiling them shake off the excess water and lightly coat with olive oil, salt and pepper. No other seasonings are really necessary, although you could use most anything to spice them up.
Get your egg set for direct heat at 450 degrees. Grill each side for about 5 minutes or until they get as charred as you like (I like mine a little burned on the edges for flavor) with the lid closed. Expect a fair amount of flame each time you open the egg as the oils used flare up.
Serve hot with any sauce you like such as hollandaise, butter or mayonnaise.