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Grilled Artichokes with Green Olive Dip
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  • total
  • prep
126 calories/serving

Provided By:
KitchenDaily Editors

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    • The char of fire-roasting adds an extra layer of flavor to the artichokes and the pungent, salty olive dip. From The Sunset Cookbook (Oxmoor House, 2010)

    Ingredients

    Serves:

    Directions

    Slice tops off artichokes, pull off small outer leaves, trim stems, and snip off thorny tips. In a large pot, bring 1 to 2 inches water to a boil. Add 1 tbsp. salt, juice of 1 lemon, and artichokes; cover and steam until artichoke bottoms pierce easily, 20 to 40 minutes, depending on their size. Drain artichokes. When cool enough to handle, cut each in half lengthwise and scrape out fuzzy center.

    In a small bowl, combine garlic, oil, remaining 2 tbsp. lemon juice and 1/2 tsp. salt, and the pepper. Brush artichokes with garlic mixture.

    Prepare a charcoal or gas grill for direct medium heat (about 350F). Grill artichokes, turning once, until lightly browned, 8 to 11 minutes. Serve with olive dip.

    Make Ahead: Artichokes through step 1, up to 2 days, chilled. Green olive dip, up to 2 days, chilled.

    For Green Olive Dip:
    In a blender, puree 1/2 cup chopped flat-leaf parsley, 5 tbsp. extra-virgin olive oil, 2 tbsp. chopped green olives, 1 tbsp. drained capers, 1 tbsp. fresh lemon juice, 1/2 tsp. Dijon mustard, 1/4 tsp. freshly ground black pepper, and 1/8 tsp. salt until coarsely pureed.

    Nutrition Facts

    Per Single Serving / Serves 6 Total
    Calories 126Calories from fat 63
    Total Fat 7gm11%Saturated Fat 1gm5%
    Cholesterol 1mg0%Sodium 317mg13%
    Total Carbohydrates 14gm5%Fiber 7gm7%
    Protein4gm

    Nutrition Facts provided by: KitchenDaily Editors

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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