GrillinFools
Par boiled artichokes grilled over charcoal on a kamado grill and then stuffed with Italian puttanesca to turn this appetizer into a full meal. Grilled artichokes are one of our family’s favorite side dishes, but today we’re stuffing them with enough goodness to make them into a main course. I started with the basic, traditional puttanesca ingredients, minus the pasta. They’re sort of a hodgepodge of Italian items, because one of the historical counts of puttanesca says it’s basically a mix of whatever the brothels in Italy had leftover at the night’s end to feed hungry customers. Today, we call this recipe Grilled Stuffed Artichokes.
***Editor’s Note ~ Artichokes can be grilled without having to stuff them. Try this Grilled Artichoke recipe while making these stuffed beauties and see what you think.
Also, you can give these amazing recipes from Heather a try like this Grilled Salmon with a Whiskey Marinade or these Cheese Stuffed Turkey Burgers. Or her other artichoke recipe: Chicken Stuffed with Spinach, Artichoke Dip.
End Editor’s Note***
Grilled Stuffed Artichokes Ingredients
- 4 large artichokes, cut in half and hollowed out (we only cooked two for this but there’s enough puttanesca for 4)
- 1/4 cup olive oil
- 2 mild Italian sausages, casings removed
- 1 cup cannellini beans with liquid
- 1 cup Italian seasoned stewed tomatoes, with liquid
- 1/2 medium red bell pepper, roughly chopped
- 1/4 medium yellow onion, roughly chopped
- 2 tablespoons sliced kalamata olives
- 2 tablespoons sliced manzanilla olives
- 1/2 teaspoon red chili flakes
- 2 tablespoons nonpareil capers
- 2 large cloves garlic, minced or pressed
- 1/4 teaspoon each, salt and pepper
- 1/4 cup fresh parsley leaves, chopped
- 1/2 cup fresh, shredded Parmesan cheese
Grilled Artichoke Cooking Instructions
I filled my American Made Primo kamado about 2/3 of the way up with lump charcoal and lit it to get the fire going. I kept the vents open and the grill top closed until it reached about 400F degrees.
While the grill is heating up, boil a large pot of water and place the artichoke halves in the water to boil for about 15 minutes. Drain the artichokes and set aside.
Then place the olive oil, sausages, beans, tomatoes, bell peppers, onions, olives, capers, garlic, chili flakes, salt and pepper by placing them all into the cast iron skillet:
When the grill reached 400F I opened the top and set the cast iron skillet on the fire along with par boiled artichoke halves next to the cast iron pan:
The beauty of cast iron is that the temperature held consistently and thus the puttanesca and the artichokes cooking at the same time.
Stirring occasionally, I waited for the Puttanesca mixture to cook down about a quarter of the way and then turned the artichokes over. The puttanesca cooked down the rest of the way (about half in total) while the artichokes cooks on the other side.
Once the mixture was ready, so were the artichokes, and we were ready to plate up! There were no problems, tricks or hiccups to this recipe. Just make sure to use an oven mitt to take the cast iron skillet off the grill when it’s done!
Finally, I plated this dish up with some fresh parsley leaves and a handful of Parmesan cheese.
Grilled Stuffed Artichokes Summary:
The artichoke leaves came off easily and we ate them with some of the puttanesca mixture spooned onto them. Further, pasta would be an easy add and even some Marinara if you want an additional dipping sauce!
If you have any questions or comments, feel free to leave them below or send me an email.
Also, if you could leave us a great review with lots of stars ⭐️⭐️⭐️⭐️⭐️ that would be most appreciated!
Additionally, you can follow these guys on their GrillinFools Facebook, Instagram, Pinterest, Twitter/X and YouTube feeds.
If you dig Heather’s content, you can find Heather’s website for more recipes (and some incredible baked recipes from the Cake Doll herself) and she has some other awesome recipes here.
Recipe Card
Grilled Stuffed Artichokes
Equipment
- 1 Oven safe pan, we recommend cast iron
Ingredients
- 4 Large artichokes, cut in half and hollowed out (we only cooked two for this but there's enough puttanesca for 4)
- ¼ cup Olive oil
- 2 Mild Italian sausages, casings removed
- 1 cup Cannellini beans with liquid
- 1 cup Italian seasoned, stewed tomatoes with liquid
- ½ Medium red bell pepper, rough chopped
- ¼ Medium yellow onion, rough chopped
- 2 tablespoons Sliced kalamata olives
- 2 tablespoons Sliced manzanilla olives
- ½ teaspoon Red chili flakes
- 2 tablespoons Nonpareil capers
- 2 cloves Garlic, minced or pressed
- ¼ teaspoon Each salt and pepper
- ¼ cup Fresh parsley leaves, chopped
- ½ cup Fresh, shredded Parmesan cheese
Instructions
- Fill the kamado Grill about 2/3 of the way with lump charcoal and light. Open the vents and close the grill lid until the grill heats up to 400F degrees.
- While the grill is heating up, boil a large pot of water and place the artichoke halves in the water to boil for about 15 minutes. Drain the artichokes and set aside.
- Prep the olive oil, sausages, beans, tomatoes, bell peppers, onions, olives, capers, garlic, chili flakes, salt and pepper by placing them all into the cast iron skillet.
- Once the grill reaches 400F, place the cast iron skillet with the puttanesca ingredients on the grill with the artichokes next to them directly over the fire. Break up the sausages as they cook and stir the mixture occasionally, leaving the grill top and vents open the entire time.
- Once the liquid in the sausage mixture is cooked quarter of the way down, turn the artichoke halves over (about 7 minutes). Continue to stir occasionally until the liquid in the mixture is almost completely cooked down. Remove the artichokes and cast iron pan from the heat and allow them to cool for a few minutes before serving.
- To plate: Place the artichoke halves onto a serving dish. Fill the artichoke halves with the sausage mixture evenly. Top with fresh parsley leaves and shredded Parmesan cheese
Related Posts
