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4father's day,4th of july,summer,vegetarian,vegan,gluten-free,dairy-free,paleo,primal,gluten free,dairy free,paleolithic,lacto ovo vegetarian,primal,whole 30,veganside dish
Spoonacular Score: 71%
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Grilled Lemon Garlic Artichokes is a side dish that serves 4. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 207 calories, 3g of protein, and 18g of fat per serving. For $1.15 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, lemon, ground pepper, and a few other things to make it today. It is brought to you by spoonacular user gabneetsingh1230. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 45 minutes. Users who liked this recipe also liked Grilled Lemon Garlic Artichokes, Grilled Baby Artichokes With Lemon And Garlic, and Lemon Garlic Grilled Artichokes With Easy Aioli.
Ingredients
Servings:4
2 large
2 large
fresh to 4 artichokes
1 tsp
1 tsp
fresh thyme leaves
1 tsp
1 tsp
garlic
some
some
black fresh ground pepper
1 Tbsp
1 Tbsp
fresh herbs such as rosemary
1 Tbsp
1 Tbsp
fresh herbs such as rosemary
some
some
kosher salt
1
1
lemon
1
1
lemon zest
72 ml
0.33 cup
olive oil
2 large
2 large
fresh to 4 artichokes
1 tsp
1 tsp
fresh thyme leaves
1 tsp
1 tsp
garlic
some
some
black fresh ground pepper
1 Tbsp
1 Tbsp
fresh herbs such as rosemary
1 Tbsp
1 Tbsp
fresh herbs such as rosemary
some
some
kosher salt
1
1
lemon
1
1
lemon zest
72 ml
0.33 cup
olive oil
Equipment
peeler
microwave
kitchen scissors
grill
knife
bowl
pot
peeler
microwave
kitchen scissors
grill
knife
bowl
pot
Instructions
Place chopped thyme, lemon juice and zest and garlic in a glass bowl. Microwave on high heat for 30 seconds then let the herbs seep in the warm olive oil while you prepare the artichokes.
Prepare a large pot with an inch of water at the bottom and a steamer rack. Prepare the artichokes. Have lemon wedges ready. If you want a nice presentation, use scissors to snip away the pointy tips of the artichoke leaves. As you trim the artichokes, rub the cut areas with juice from the lemon wedges to prevent the artichokes from turning brown. Use a vegetable peeler to cut away the thick outer layer of the artichoke stems. Trim the stems to 2 inches from the base of the artichoke. Cut off and discard the top 1/2 inch of the artichokes. Cut the artichokes in half. Use a strong metal spoon to scoop out the fuzzy chokes and the small inner artichoke leaves. Rub lemon juice all over the inside and exposed cut areas of the artichokes.
Heat the water in the large pot with a steamer rack on high. When it comes to a boil, reduce the heat to medium high and place the artichoke halves, cut side down on the steam rack. Cover. Steam for 20 minutes or until you can easily pull off the outer leaves, and you can pierce the heart easily with a knife. The artichokes can be just a tiny bit less cooked than would be typically perfect for steamed artichokes, as you will be cooking them further on the grill.
Prepare your grill for direct, high heat. Toss the artichokes in the garlic, lemon and thyme infused oil coating liberally. Sprinkle artichokes with salt and pepper. Place the artichoke halves cut-side-down on the grill grates. Cover, and grill for 5 to 10 minutes, until you have nice grill mark on the cut sides of the artichokes.