Ingredient
-
2 lemons
-
4 large artichokes, (3-3 1/2 pounds total)
-
1 tablespoon extra-virgin olive oil
-
1/4 teaspoon salt
-
Freshly ground pepper, to taste
Directions
1.
To prepare artichokes: Fill a Dutch oven
with water; add the juice of 1 lemon. Trim leaves from the top of an
artichoke. Remove the outer layer(s) of leaves from the stem end and
snip all remaining spiky tips from the outer leaves. Trim an inch off
the bottom of the stem and use a vegetable peeler
to remove the fibrous outer layer. As each artichoke is prepared, drop
it into the lemon water to prevent it from turning brown.
2.
When all the artichokes are prepared,
cover the pan and bring to a boil. Boil until the base of the stem can
be pierced with a fork, 12 to 15 minutes. Transfer to a cutting board and let stand until cool enough to handle, about 10 minutes.
3.
Meanwhile, preheat grill to medium.
Slice the artichokes in half lengthwise. Scoop out the choke and first
few inner layers in the center until the bottom is revealed. Brush each
half with oil
and sprinkle with salt and pepper. Grill the artichokes until tender
and lightly charred, about 5 minutes per side. Transfer to a serving platter,
squeeze half a lemon over them and garnish with the remaining lemon
half cut into 4 wedges. Serve warm, at room temperature or chilled.
1.
Variation: For boiled artichokes, add 5
minutes to the cooking time in Step 2. Serve whole or cut in half and
scoop out the chokes.
2.
MAKE AHEAD TIP: Grilled artichokes will
keep, covered, in the refrigerator for up to 1 day and may be served
chilled.
nutrition information
Per Serving:
cal. (kcal)
109,
Fat, total (g)
4,
sat. fat (g)
1,
carb. (g)
17,
Monounsaturated fat (g)
3,
fiber (g)
9,
pro. (g)
5,
vit. C (mg)
20.67,
sodium (mg)
298,
Potassium (mg)
604,
Vegetables ()
1,
Fruit ()
0.5,
Fat ()
1,
Percent Daily Values are based on a 2,000 calorie diet
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