|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 21g||75%|
|Total Sugars 11g|
|Vitamin C 128mg||641%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Artichokes are so much better grilled than steamed. To get the most flavor out of these small artichokes you want to give them a quick boil before they hit the grill. This is also a fantastic way to incorporate an open flamed flavor to artichoke dip or pasta dishes. Simply scoop out the artichoke hearts, lightly chop, and use.
8 small artichokes, trimmed and halved
2 tablespoons olive oil, plus more for brushing
3 garlic cloves
3 sprigs fresh thyme
1/4 teaspoon salt, or to taste
Preheat grill for high heat.
Cut the lemon in half and squeeze out the juice in a bowl. Set aside for later. Cut what remains of the lemon into quarters.
Boil artichokes in water with 2 tablespoons olive oil, garlic, lemon quarters, thyme. Cook until artichokes are just tender.
Remove artichokes from water, set aside for about 5 minutes allowing them to cool slightly. Blot with paper towel to remove any excess moisture. Brush with more olive oil and place onto the grill.
Grill for 3 to 4 minutes or until they start to brown. Remove from grill, sprinkle with a little lemon juice and season with salt. Serve immediately.
Artichokes will keep for up to 3 days after initial preparation stored in an airtight container in the refrigerator. Enjoy them cold or rewarm in the microwave.