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Lilly’s Table

 
 
Avocado Cream
Chopped Vegetables & Lentils
© Lillys-Table.com Photo of Grilled Artichokes
 

Tags: Dairy Free Gluten-Free Vegan Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Grilled Artichokes

from Chopped Lentil Salad with Grilled Artichokes and Avocado Cream, the Week of April 23, 2017.
View the previous or next recipe for this meal.

Any size artichoke will do, from jumbo to itty-bitty baby artichokes. The cooking times will vary, when you boil them and when you grill them, but adjust as needed with the size artichoke you have available. To test them just poke the stem with a knife.

Ingredients

  • 4 artichokes, small or a couple jumbo
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • ¼ teaspoon salt
  • 1 pinch black pepper

Serving Size: 2 People

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Preparation Instructions

Bring a large pot of water to a boil.

Trim the artichoke stems to stubs. Cut the artichokes in half lengthwise through the stem. Place in the boiling water bath. Boil for 10-15 minutes until a sharp knife can cut into the skin.

Cool slightly by running the artichokes under cold water or dunk in an ice bath. Shake dry and using a spoon, scrape and remove the fuzzy choke. Baby artichokes will not have a choke.

Heat a grill to medium, about 350.

Place on the grill, cut side down. Grill for about 5-10 minutes until char marks appear. Meanwhile, combine the balsamic & olive oil.

Flip over the artichokes and fill the cavity with the vinaigrette and a generous pinch of salt & pepper all over.

Grill for another 6-10 minutes until nicely charred on the leaves. Serve with a separate dipping sauce or more balsamic & olive oil.