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Ingredients
- 2 lrg artichoke
- 1/4 c. freshly squeezed lemon juice
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. balsamic vinegar
- 1 1/2 Tbsp. freshly squeezed lemon juice
- 2 Tbsp. minced fresh thyme
- 1 Tbsp. finely minced garlic
- 1 x salt and pepper
Directions
- Combine 1 qt cool water and lemon juice in a large bowl. Working with 1 artichoke at a time, bend back outer leaves till they snap off close to base and throw away several more layers of leaves in same manner till exposed leaves are pale green at top and pale yellow at base. (While working, dip artichokes in lemon water frequently to prevent discoloration.)Cut off leaves flush with top of base and cut a thin slice from end of stem to expose a fresh cross section. Trim dark green fibrous parts from base and stem of artichoke, being careful not to break off stem. Halve lengthwise and remove fuzzy center and any purple leaves.
- In a medium bowl, whisk together oil, vinegar,1 1/2 Tbsp. lemon juice, thyme and garlic. Add in salt and pepper to taste.
- Remove artichoke halves from lemon water, drain thoroughly, and add in to marinade, tossing to make sure artichoke is coated with marinade. Cover with plastic wrap and chill 1 hour.
- Prepare grill and preheat to medium. Oil rack. Grill artichoke halves, turning occasionally with tongs, for 4 min or possibly till tender and bronzed on all sides
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 2 servings | |
| Calories 110 | |
| Calories from Fat 61 | 55% |
| Total Fat 6.96g | 9% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 223mg | 6% |
| Total Carbs 12.34g | 3% |
| Dietary Fiber 4.6g | 15% |
| Sugars 2.71g | 2% |
| Protein 1.91g | 3% |
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