Ingredients
- 2 lrg artichoke
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 1/2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh thyme
- 1 tablespoon finely chopped garlic
- 1 salt and pepper
Make it step by step
- Combine 1 quart cold water and lemon juice in a large bowl. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until 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 tablespoons lemon juice, thyme and garlic. Add salt and pepper to taste.
- Remove artichoke halves from lemon water, drain thoroughly, and add to marinade, tossing to make sure artichoke is coated with marinade. Cover with plastic wrap and refrigerate 1 hour.
- Prepare grill and preheat to medium. Oil rack. Grill artichoke halves, turning occasionally with tongs, for 4 minutes or until tender and bronzed on all sides
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.