Grilled Sardines with Artichoke
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. Sardines are packed with omega 3 fatty acids that are wonderful for your heart and brain, and when you grill them fresh they become absolutely delicious. The tender artichoke hearts complement the fish beautifully, and the bright lemon and garlic bring everything to life. It's simple enough for a casual dinner but fancy enough to impress guests, and it won't break the bank. Trust me, once you try this combination, you'll be making it again and again.
Ella x
Ingredients
- 12fresh sardines(cleaned and gutted)
- 8fresh artichoke hearts(halved lengthwise)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonslemon juice(freshly squeezed)
- 4garlic cloves(minced)
- 3 tablespoonsfresh parsley(chopped)
- 1 tablespoonfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chili flakes
- 2lemon wedges(for serving)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Tip: Use a paper towel dipped in oil to coat the grates evenly for even cooking.
- 2
Toss artichoke heart halves with 2 tablespoons olive oil, salt, and pepper. Arrange them cut-side down on the grill and cook for 8-10 minutes until tender and lightly charred.
Tip: Don't move the artichokes around too much; let them develop a golden crust.
- 3
While artichokes cook, whisk together the remaining 3 tablespoons olive oil, lemon juice, minced garlic, parsley, thyme, and red chili flakes in a small bowl to create the dressing.
- 4
Pat the sardines dry with paper towels, then season both inside and out with salt and black pepper.
Tip: Dry fish prevents sticking and ensures better browning on the grill.
- 5
Place sardines directly on the hot grill and cook for 3-4 minutes on each side until the flesh is opaque and the skin is crispy.
Tip: Sardines are delicate; use a fish spatula and handle gently to avoid breaking them apart.
- 6
Transfer the cooked sardines and artichokes to a serving platter.
- 7
Drizzle the warm garlic-lemon dressing generously over the sardines and artichokes, ensuring each piece is coated.
Tip: The warm oil will enhance the flavors of the herbs and garlic.
- 8
Garnish with additional fresh parsley and serve immediately with lemon wedges on the side for extra brightness.
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