Recipe courtesy of Mario Batali
1 hr 30 min
30 min
1 hr
4 servings


  • 8 jumbo artichokes
  • 12 cloves garlic, thinly sliced
  • 1 cup almonds, thinly sliced
  • 3 tablespoons sea salt
  • 3 tablespoons freshly ground black pepper
  • 2 lemons, zested, seeded, peeled and finely chopped
  • 1 1/2 cups fresh oregano leaves
  • 1 1/2 cups extra virgin olive oil


Pre-heat barbecue or grill.

Cut pointy tops and tips of jumbo artichokes off by about 1-1/2 inches. In a mixing bowl, mix garlic, almonds, salt, pepper, chopped lemons and oregano leaves until well blended. Spread artichokes apart, using fingers until they are open like flowers. Divide the oregano mixture among artichokes and stuff it down between the leaves. Drizzle 4 to 5 tablespoons olive oil over each artichoke and place flowers up into coals or on top of grill. Cook, turning occasionally, for 1 hour. Outer base will char and become inedible, but the inside will be fully cooked and amazing.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:


Fire-Roasted Artichokes with Almonds

Recipe courtesy of Mario Batali

Barbecued Lamb Chops with Citrus and Fire-Roasted Artichokes

Recipe courtesy of Mario Batali

Fire-Roasted Caprese Salad

Recipe courtesy of Debi Mazar and Gabriele Corcos

Fire-Roasted Chestnuts with Whipped Cream

Recipe courtesy of Debi Mazar and Gabriele Corcos

Fire-Roasted Tomato, Mushroom and Shrimp Bisque

Grilled Veggie Chili with Fire-Roasted Corn

Recipe courtesy of Bal Arneson

Fire-Roasted Corn Dip with Crispy Flour and Blue Corn Chips

Smoked Shrimp Cakes with a Warm Fire-Roasted Remoulade and Sweet Potato Nests

Recipe courtesy of Emeril Lagasse

So Much Pretty Food Here