This perfectly charred, crowd-pleasing dish isn’t just fast and easy to make, it’s also packed with a ton of nutritional value like antioxidants and vitamins. Vegetarian-friendly summer grilling doesn’t just need to be healthy, because with this dish it’s delicious too.
Nutrition (per serving)
Calories: 84; total fat: 5g; saturated fat: 1g; protein: 2g; carbohydrates: 9g; sugar: 2g; fiber: 3g; cholesterol: 0mg; sodium: 62mg
Recipe and photo by Sharon Palmer, R.D.N., The Plant-Powered Dietitian, author of Plant-Powered for Life.
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Makes 4 servings
Prep time
10 min.
Cook time
15 min.
Ingredients
- 2 fresh artichokes
- 1½ Tbsp extra-virgin olive oil
- 2 Tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1½ tsp Herbes de Provence
- Pinch black pepper and sea salt
How to make it
Trim the top portion of the artichokes' tops and the stems. Slice in half. With a metal spoon, scoop out the blossom portion of the artichokes in the center.
Place trimmed artichokes in a medium pot with water, and cook 10 minutes, until almost tender.
Place pre-cooked artichokes in a baking dish.
Whisk together remaining ingredients in a small dish to create vinaigrette.
Grill the artichokes on a hot grill, first with outside facing the heat for a few minutes, and then turn them over and grill for an additional 5 minutes, until golden brown. Serve immediately.
