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

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! Inspired by the New England fine-dining menu at Stone’s Throw restaurant from episode 5 of Gordon Ramsay's 24…

Hours to Hell and Back, this recipe highlights fresh, seasonal ingredients in a simple but elevated preparation.

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Ingredients

US|METRIC
  • 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.
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    NutritionView More

    70Calories
    Sodium30% DV720mg
    Fat0% DV0g
    Protein8% DV4g
    Carbs6% DV17g
    Fiber28% DV7g
    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 6 months ago
    Awful. No flavor on its own
    Jennifer Daniels 7 months 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 8 months ago
    The sauce was addictive - would be great on roasted potatoes, too! Disclosure: I work at Yummly.

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