Grilled Artichokes with Parsley and Garlic
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 190
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 225
- Total: 47 min
- Prep: 25 min
- Cook: 22 min
Ingredients
6 fresh artichokes
2 lemons halved, plus 1/3 cup freshly squeezed lemon juice
3 tablespoons freshly chopped flat-leaf parsley
1 teaspoon minced garlic
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Directions
- Bring a large pot of salted water to a boil. Preheat grill to medium-high heat.
- Trim the stem from each artichoke to 1-inch long, then bend back and snap off dark outer leaves. Cut top inch of artichokes with serrated knife. Using a vegetable peeler, peel dark green areas from stem and base of artichoke. Quarter each artichoke. Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the center of each wedge.
- Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir. Continue with remaining artichokes.
- Once finished, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes.
- Drain the cooked artichokes and place onto preheated grill. Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.
- Meanwhile, in a medium sized bowl, add remaining lemon juice (1/3 cup) parsley, garlic and salt and pepper, to taste. Gradually drizzle in olive oil.
- Toss or drizzle the grill artichokes with the garlic/parsley mixture and serve.