Grilled Artichokes with Roasted Tomato Butter | Dash of Savory

Grilled Artichokes with Roasted Tomato Butter

Grilled Artichokes with Roasted Tomato Butter

Yes, I’m artichoke obsessed. There I said it. And I’m super obsessed with these Grilled Artichokes with Roasted Tomato Butter.

I get a lot of my recipe inspiration from just dining out and my recent trip to Sonoma gave me lots of material to work with. We dined with a lot of wineries on our trip so flavors naturally paired very well with wine. Tomatoes have natural acidity and sugar that plays well with a fruity wine, say a Pinot Noir or Chianti.

The pairing I had that really struck me and inspired this compound butter was at Korbel Winery {highly recommend visiting this winery}. They make a sparkling red wine from Russian River Pinot Noir grapes called Korbel Rouge. And it is without a doubt the most fascinating wine I’ve tasted. Notes of rich black cherry, but bone dry on the finish. They paired it with a grilled flat iron steak and topped it with a sun-dried tomato compound butter.

Now I’m not a big sun-dried tomato fan, it can be too tart sometimes. This complemented everything perfectly, the tartness of the sun-dried tomato with the creaminess of the butter and the grillediness {that’s not a word, I just made it up} of the steak. Then throw in the Korbel Rouge and it rounded the whole pairing out.

Fast forward to present. I love roasting tomatoes, I basically always keep a pint of cherry or grape tomatoes on hand at all times just to throw in the oven at will. You can toss roasted tomatoes in pasta, salad, or rice. It’s a savory/sweet contrast in flavor that I love. So why not make a compound butter out of it and while I’m at it top it on some grilled artichokes.

It could be the most brilliant culinary inspiration I’ve ever had.

Grilling artichokes is another inspiration I picked up from Wine Country. Rutherford Grill has been grilling artichokes since the beginning of time. And I figured since it is Summer, let’s give it a shot. Super easy preparation, boil for 20 minutes, drain and grill.

This appetizer should definitely be served at your next dinner party.

I love how impressive artichokes seem, but they can often intimidate. The hardest part of cooking artichokes is prepping them. I always use a serrated knife, {it’s easier to cut through the tough leaves} cut the top of the artichoke off and the stem. Trim the leaves with scissors. Cut the artichoke in half lengthwise and use a pairing knife to scoop out the fuzzy center to expose the heart. Seriously, easy, you do it once, you can do it many times over. And after all, practice makes perfect.

Wine Pairing Recommendation: If you can find it in your area definitely pair with Korbel Rouge Champagne.

If not, try a Sparkling Lambrusco. It’s light, fruity and pairs perfectly with a casual BBQ.

Grilled Artichokes with Roasted Tomato Butter

Grilled Artichokes with Roasted Tomato Butter

7 July, 2017
: 4 Servings
: 20 min
: 40 min
: 1 hr
: Moderate

You can make this compound butter ahead of time and store in the fridge for up to 2 weeks. Use to top steaks, toss in pasta or rub on grilled corn.


  • 2 sticks Butter, softened to room temperature
  • 1 {8 ounce} package Cherry Tomatoes
  • 4 cloves Garlic, still in skins
  • 1 tablespoon Olive Oil
  • Kosher Salt and Ground Black Pepper
  • 2 whole Artichokes, trimmed and cut in half
  • Parsley, chopped for garnish
  • Step 1 Preheat your oven to 400 degree F.
  • Step 2 Toss tomatoes and garlic cloves in olive oil and season with kosher salt and pepper. Place on a sheet pan and roast in the oven for 15 minutes. Remove and allow to cool. Once cooled remove garlic from skins and place in a bowl mash into a paste with a fork. Add roasted tomatoes and softened butter, mash and mix all ingredients together. Place butter on a large piece of plastic wrap, using the sides of the plastic wrap form butter into a log and wrap. Place in the freezer for 10 minutes to harden. Set aside until ready to slice and serve on top of artichokes.
  • Step 3 *Store compound butter covered in refrigerator for up to 2 weeks.
  • Step 4 Meanwhile prepare artichokes. Using a serrated knife cut off the top of the artichoke and cut the stem off. Trim leaves with scissors. Cut artichokes in half lengthwise and use a pairing knife to scoop out fuzzy center. Boil artichokes for 20 minutes. Drain and remove to a sheet pan. Rub with olive oil and season with kosher salt and pepper.
  • Step 5 Heat your grill to medium high heat. Grill artichokes 5 minutes per side. Remove to a serving platter and top each artichoke half with a pad of roasted tomato butter. Garnish with chopped parsley and serve. Enjoy!

Grilled Artichokes with Roasted Tomato Butter

Savor and Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.