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Add a photoServings: 4
Ingredients
- 2 x Fresh artichokes
- 1 x Lemon
- 2 x Garlic cloves, coarsely minced
- 4 Tbsp. Extra virgin olive oil
- 8 Tbsp. Water
Directions
- Trim the stems & the spiny tips off the artichoke, slice in half lengthwise & rinse well under running water. Scrape out the choke.
- Using half a lemon for each artichoke, squeeze the lemon juice over all the cut sides.
- Using thick, heavy duty aluminum foil, make baking c. large sufficient to hold each artichoke half. Place an artichoke half in each c., cut side up, sprinkle with garlic & a drizzle of extra virgin olive oil over each one. Sprinkle with salt & pepper. Add in 2 tb of water to each half & cover the artichoke halves with foil.
- On a closed grill over medium-warm coals, grill the artichoke halves for 1 hour or possibly till tender when pierced.
- Kelly McCune, "Vegetables on the Grill"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 4 servings | |
| Calories 136 | |
| Calories from Fat 120 | 88% |
| Total Fat 13.61g | 17% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 85mg | 2% |
| Total Carbs 4.02g | 1% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.44g | 0% |
| Protein 0.86g | 1% |
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