19 May Spring Recipe Series: Grilled Marinated Artichokes with Garlic Dip
We cannot wait to try Pam Bruan’s latest creation. Perfect for the warmer weather!
The little artichoke is an antioxidant giant! One of the highest ranked foods in antioxidants per serving.
3 large artichokes or 6 baby artichokes, trimmed and cleaned
¼ cup balsamic vinegar
¼ cup extra-virgin olive oil
1 large clove garlic, minced
1 tablespoon Dijon mustard
Juice of 1 lemon
¼ teaspoon salt
¼ teaspoon pepper
Cover the bottom of a large pot with an inch of water and place the artichokes in the pot. Bring water to a boil. Reduce heat to a simmer, cover, and cook until artichokes are par-cooked. When done, remove from pot and allow to cool. Split in half lengthwise and remove hairy choke. Set aside.
Prepare marinade by whisking all the other ingredients in a bowl. Dip each artichoke half into the marinade and then place cut side down in a 9” x 13” baking dish. After all have been dipped, pour remaining marinade over them, cover, and allow to sit in the refrigerator for 2 hours to overnight.
Place artichokes on medium-hot grill. Cook for about 5-10 minutes on each side to create grill marks. Serve warm with Garlic Dip.
¼ cup nonfat sour cream
¼ cup plain nonfat yogurt
1 clove garlic, minced
Juice of ½ lemon
1 teaspoon raw brown sugar
Pepper to taste
Whisk together and chill until ready to serve
Pam Braun is a late-stage, ten-year cancer survivor, and author of The Ultimate Anti-Cancer Cookbook.
– See more at: http://triagecancer.org/blog/category/nutrition/recipe/#sthash.56gDHN13.dpuf
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