Grilled Artichokes with Parsley Sauce Recipe | Yummly
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Grilled Artichokes With Parsley Sauce

24 HRS TO HELL & BACK FOX(3)
Jennifer Daniels: "I steamed them whole, then roasted whole. The sau…" Read More
7Ingredients
30Minutes
70Calories
Read Directions
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Description

These crispy browned artichokes serve four as an appetizer … but taste so delicious, you may just want to eat the whole plate as an entrée. Fire up the grill, this recipe is inspired by the heat of Hell’s Kitchen, and highlights fresh, seasonal ingredients in a simple but elevated preparation.

Ingredients

US|METRIC
4 SERVINGS
  • 4 artichokes (medium)
  • 1 cup parsley leaves (packed)
  • 1/4 cup lemon juice
  • 1 tablespoon red wine vinegar
  • 1 clove garlic
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
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    Directions

    1. Wash, prep, and quarter the artichokes.
    2. Steam artichokes until tender, then pat dry.
    3. Place the artichokes on a hot grill or on a tray under a broiler on high and cook until golden brown.
    4. In the meantime, prepare the parsley sauce by combining the parsley, lemon juice, vinegar, garlic, salt, and pepper in a blender and process until completely smooth.
    5. Serve artichokes hot and crispy with the sauce on the side and more fresh parsley and black pepper to garnish.
    Discover more recipes from 24 Hrs to Hell & Back Fox

    NutritionView More

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    70Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories70Calories from Fat
    % DAILY VALUE
    Total Fat0g0%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium720mg30%
    Potassium580mg17%
    Protein4g8%
    Calories from Fat
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber7g28%
    Sugars2g4%
    Vitamin A25%
    Vitamin C70%
    Calcium8%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Bryan Reese 2 years ago
    Awful. No flavor on its own
    Jennifer Daniels 2 years ago
    I steamed them whole, then roasted whole. The sauce is super tangy and Vibrant, but thin. To tone down the acidity, I added some plain yogurt, honey, and cornstarch to thicken. Next time, I’d add agar instead of the cornstarch.
    Rangan 2 years ago
    The sauce was addictive - would be great on roasted potatoes, too! Disclosure: I work at Yummly.

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