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Add a photoServings: 4
Ingredients
- 1 x lemon halved
- 12 x baby artichokes
- 2/3 c. extra-virgin extra virgin olive oil
- 1/3 c. fresh lemon juice Salt to taste Freshly-grnd black pepper to taste
Directions
- Squeeze juice from lemon into bowl of cool water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off bottom 3 rows of leaves. Cut off tip of artichoke. Halve artichoke lengthwise. Scrape out choke. Place in lemon water. Repeat with remaining artichokes.
- Bring large pot of salted water to boil. Add in artichokes and boil till crisp-tender, about 6 min. Drain; pat dry.
- Prepare barbecue (medium heat). Mix oil and 1/3 c. lemon juice in small bowl. Brush artichokes with some of dressing. Grill till tender and charred in spots, about 5 min per side. Transfer to large bowl. Fold in dressing. Season with salt and pepper.
- Transfer artichokes to platter. Pour dressing into small bowl. Serve artichokes hot or possibly at room temperature, offering dressing alongside. (Can be made 4 hrs ahead. Let stand at room temperature.)
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 4 servings | |
| Calories 397 | |
| Calories from Fat 323 | 81% |
| Total Fat 36.51g | 46% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 87mg | 4% |
| Potassium 423mg | 12% |
| Total Carbs 17.92g | 5% |
| Dietary Fiber 12.6g | 42% |
| Sugars 1.62g | 1% |
| Protein 4.25g | 7% |
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