Grilled Baby Artichokes – a delicious recipe with Lemon, balsamic vinegar, freshly pressed olive oil, rosemary, tomatoes, artichokes. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Peel and clean artichokes making sure to remove outer leaves to expose the lighter green younger inner leaves. Using a peeler clean the base and stem of artichoke. Prepare ahead of time a bowl of water with the juice from one lemon. Reserve a little lemon for finishing. As you finish cleaning one artichoke set it in the water bath until ready to cook. This will prevent the artichokes from discoloring. Set a steamer over boiling water and cook until tender. Remove and let cool.
2
When cooled cut 1/2 inch off the top and the bottom of the stem then slice the artichoke lengthwise down the center. Cut around the upper portion of the heart and remove the choke from the heart. Mix oil and vinegar together and marinated in half the mixture and season with diced rosemary, let sit for at least 30 minutes.
3
Over hot coals place the artichokes face down and grill until browned. Chop sun-dried tomatoes and place in the heart of the artichoke. Season with the remaining oil, vinegar and lemon. Season with salt and serve warm or at room temperature.
135
kcal
Calories
11
g
Fat
8
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 Lemon, 1 tablespoon balsamic vinegar, 3 tablespoons freshly pressed olive oil, 3 sprigs rosemary, and more.
Yes, Grilled Baby Artichokes falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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