So easy and delicious. Best served with lemon vinaigrette. Baby artichokes are not a separate variety but merely smaller versions of larger artichokes. Their size comes from their location on the artichoke plant. They are picked from the lower parts of the artichoke plant where the plant fronds protect them from sun, in effect stunting their growth.
Baby artichokes are sold in plastic bags or loose. Their size can vary from walnut to jumbo egg size. Size is no indication of age. (Some babies are bigger than other babies!) Choose baby artichokes that are firm and heavy for their size. Most have no fuzzy choke.
Bend back lower, outer petals of artichokes until they snap off easily near base. Continue doing this until you reach a point where the leaves are half green (at the top) and half yellow (at the bottom).
Using a sharp stainless steel knife, cut off top third of artichokes or just below the green tips of the petals. Pare all remaining dark green areas from bases. Cut off stems.
Halve or quarter as desired. If center petals are purple or pink remove center petals and fuzzy centers. Dip or rub all surfaces with lemon juice.
In a large saucepan, bring 1 1/2 quarts of water to a boil. Add prepared baby artichokes and cook approximately 7 to 10 minutes or until you can easily pierce them with a fork, but they still offer some resistance. Drain and immediately and immerse in cold water to stop the cooking.
When cool, cut the baby artichoke in half lengthwise, sprinkle them with olive oil, and salt and pepper to taste.
Prepare Barbecue grill. Cover barbecue with lid, open any vents, and grill them over a medium-hot fire, cut side down for about 5 minutes, or until the cut sides are well browned.
In a small bowl, combine lemon juice, Dijon mustard, olive oil, and pepper; whisk together well. (Feta can be added to the vinaigrette if desired for a more tangy flavor)
Serve the Vinaigrette on the side for dipping. It will keep, covered and refrigerated, for about 3 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (168g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 213 | ||
Calories from Fat: 148 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 318.5mg | 11 % | |
Potassium 533.2mg | 14 % | |
Total Carbohydrate 15.6g | 5 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 7.9g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 213
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