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« Salad with Roasted Radishes, Roasted Shallots and Shrimp | Main | Grilled Pork Loin with Herb-Mustard Rub »

Grilled Baby Artichokes

Grilled Baby Artichokes
We love artichokes – even though they're hardly a local product here in Maine – but preparing them is a pain, so when I can get baby artichokes I always jump at the opportunity. These beauties – around 1 1/2" to 2" in diameter – are a smaller, fully mature version of the bigger artichokes we normally see in the stores. Their small size is due to the fact that they are picked from the lower part of the plant – and because they are small they haven't developed the prickly inedible fibers that have to be removed from full-sized artichokes, so prep is a breeze: just trim them and cut in half. The whole bulb is edible.

A platter of baby artichokes is a welcome appetizer for a casual outdoor dinner in the summer, or they can be used in salads or as a side for roasted or grilled pork or chicken. 

For people looking to control glucose levels or who are watching their weight baby artichokes are a guilt-free treat: low-calorie, low-carb and zero Weight Watchers points. 

Grilled Baby Artichokes

Print recipe only.

Serves 6 as an appetizer or side

This can be made up to a day ahead. Refrigerate, covered, and allow to come to room temperature before serving. 

Ingredients

  • 1 pound baby artichokes
  • 3 tablespoons olive oil, divided
  • 1 tablespoon lemon juice
  • 2 tablespoons minced fresh oregano
  • 1 teaspoon salt

Method

1. Prepare the artichokes: trim stems to about 3/4" long; cut the tips of the leaves off with kitchen shears; remove and discard the outer three layers of leaves; cut in half lengthwise. 

2. Bring a pot of salted water to a boil and drop in the artichoke halves. Boil the artichokes 6 minutes; drain well.  

3. Toss the artichoke halves in 1 tablespoon of the olive oil. 

4. Grill the artichoke halves over a hot fire, about 5 minutes a side. 

5. Mix the remaining 2 tablespoons olive oil, lemon juice, salt and minced oregano. 

6. Brush the artichoke halves with the olive oil-lemon mixture. 

Serve warm or at room temperature. 

Nutritional Estimate: 6 Servings. Per serving: 40 Calories; 8 g Total Carbs; 4 g Dietary Fiber; 1 g Sugars; 4 g Fat; 0 mg Cholesterol; 286 mg Sodium; 3 g Protein. Weight Watchers: 0 points.

Print recipe only.

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Comments

I too love the baby artichokes and they are readily available here in San Francisco. When I grill them, I don't bother to parboil, just trim, oil them up and put on the grill. I wrote about grilling baby artichokes in ought-six, as well as a number of other ways to prepare them. You can check it out at http://www.eatsforone.com/?p=157
Marcus

I am so glad to discover your blog ! My Husband has Diabetes II and cancer. In '07, I adopted low fat-low sodium,high fiber diet to fight high cholesterol and now,eat and cook that way...Thank you for sharing your fantistic recipes !

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