Getting to Know an Artichoke, Leaf by Leaf July 01 2013, 0 Comments

Eating an artichoke is enticing, especially when you peel the leaves one by one and dip them into a tangy lemon vinaigrette.  There are other ways to eat an artichoke, and since summer is all about grilling why not try it charred to give your meal a little more bite.  Here’s a healthy Grilled Lemons, Baby Artichokes, and Eggplant recipe to add to your next barbecue. 


6 to 8 servings


12 baby artichokes, stems trimmed, dark outer leaves removed

12 Japanese eggplants, halved lengthwise, or 2 medium-size eggplants cut crosswise into 1/2-inch rounds

4 lemons, halved

Olive oil (for brushing)


Cook baby artichokes in large saucepan of boiling salted water until tender when bottom is pierced with sharp knife, about 8 minutes. Drain and run under cold water to cool. Cut artichokes in half through stem; pat dry. 

Prepare Barbecue (medium heat). Brush cooked artichokes, Japanese eggplant, and cut side of lemons with olive oil. Sprinkle with salt and pepper. Grill vegetables until tender and slightly charred, about 2 minutes per side. Grill lemons, cut side down, until charred, about 2 minutes. Transfer vegetables to platter. Garnish with grilled lemons for squeezing over.


(Recipe courtesy of Bon Appetit, images courtesy of Mutlaq Adel Al Juraid for ecru andBon Appetit

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