Grilled artichokes
User Reviews
5
-
Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
2 -
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Calories
253 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Grilled artichokes
Description
This recipe starts by halving whole artichokes and scooping out the fuzzy choke. The stems’ tough outer skin is peeled away for easier eating, and the outer leaves can be trimmed if desired, though they’re not edible. The prepared artichokes are cooked until tender by boiling or steaming for about 20 minutes. After draining, they are tossed with olive oil, lemon juice, chopped fresh basil, and crushed garlic to infuse flavor before grilling.
The grilling process involves heating a grill and briefly cooking the artichoke halves a few minutes per side until they develop light char marks that add smoky depth and a slight crispness to the tender, moist leaves and heart. The fresh basil and lemon juice brighten the taste, while the garlic provides savory notes.
Grilled artichokes can be served simply as is or accompanied by mild sauces or aioli for dipping. To eat, the leaves are pulled off, flesh scraped with teeth, and finally the heart is enjoyed, which is the most tender part. This dish offers a balance between fresh herbal flavors and gently smoky grilled texture.
Ingredients
- 2 Artichoke or 3, if smaller
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- 1 tablespoon basil chopped, fresh
- 2 cloves garlic (or 1 large)
Instructions
- Prepare the artichokes by cutting them in half from top to bottom, through the core. Using a small spoon, remove the fuzzy center. Peel the outside skin from the stems and if you like, trim the ends off the outside leaves (but you can leave if you like, you just can't eat anything from that part).
- Boil or steam the artichokes until tender, around 20 minutes. Drain then toss with the olive oil, lemon juice, basil and garlic.
- You can either grill them straight away or leave them to take on the flavors a bit more. When ready to grill, warm the grill then cook a couple minutes either side until lightly charred.
- Enjoy as they are or also good with a little aioli or other mild dip/sauce to dip in.To eat them, you peel off the leaves and pull away the flesh from the bottom with your teeth. As you get closer to the middle, you'll get more tender flesh then you can eat the heart.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 2g | 10% |
| Sodium | 121mg | 5% |
| Potassium | 473mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 21.7mg | 24% |
| Calcium | 62mg | 6% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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