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Add a photoServings: 6
Ingredients
- 2 x lemons halved
- 6 lrg artichokes
- 2/3 c. extra-virgin extra virgin olive oil
- 1/3 c. fresh lemon juice
- 3 Tbsp. minced fresh mint
Directions
- Squeeze juice from halved lemons into large bowl filled with cool water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off outer 2 rows of leaves. Cut off top 1/3 of artichoke. Quarter artichoke lengthwise. Using small knife, cut out choke and prickly small leaves. Place artichoke in lemon water. Repeat with remaining artichokes.
- Bring large pot of salted water to boil. Drain artichokes, add in to pot, and boil till crisp-tender, about 15 min. Drain. Transfer artichokes to rack and cold. (Can be prepared 1 day ahead. Cover and chill.)
- Prepare barbecue (medium-high heat). Whisk oil, 1/3 c. lemon juice, and mint in small bowl. Season dressing to taste with salt and pepper. Brush artichokes with dressing. Grill till tender and lightly charred in spots, turning occasionally, about 8 min. Transfer artichokes to platter. Drizzle with some of remaining dressing. Serve hot or possibly at room temperature.
- This recipe yields 6 servings.
- Comments: If the grill is large sufficient, cook the artichokes alongside the steaks; otherwise, grill these first and serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 6 servings | |
| Calories 244 | |
| Calories from Fat 214 | 88% |
| Total Fat 24.2g | 30% |
| Saturated Fat 3.36g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 174mg | 5% |
| Total Carbs 7.96g | 2% |
| Dietary Fiber 4.5g | 15% |
| Sugars 1.06g | 1% |
| Protein 1.59g | 3% |
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