Grilled Baby Artichokes with Mint Salsa Verde Recipe Kitchen

Grilled Baby Artichokes with Mint Salsa Verde

Recipe from Recipe Iseasy Kitchen

Difficulty: Easy
Servings: 4
Total Time: 40 minutes
Active Time: 40 minutes

Nutritional Information Per Serving (1 of 4 servings):
Calories: 387 | Total Fat: 28 g | Saturated Fat: 4 g | Carbohydrates: 32 g | Fiber: 17 g | Sugars: 3 g | Protein: 10 g | Cholesterol: 2 mg | Sodium: 825 mg

Ingredients

• 1 lemon, halved, plus 3 tablespoons lemon juice
• 2 pounds baby artichokes (14 to 18 pieces)
• 2 cups fresh mint, chopped
• 1 cup fresh parsley, chopped
• 1 small Fresno chile pepper, seeded and finely diced
• 1 tablespoon capers, drained and chopped
• 2 anchovy fillets packed in oil, chopped
• 1 small garlic clove, minced
• 1 teaspoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• Kosher salt

Instructions

1. Heat grill to medium. Fill a large bowl with cold water and squeeze in the juice from the halved lemon; keep the lemon halves for later use. Remove the tough outer dark green leaves from the artichokes until only the lighter green and yellow leaves are left. Trim off the top half inch of each artichoke. Using a paring knife, trim and lightly peel the stem and the base where it joins the stem. Cut each artichoke in half, rub the cut sides with the reserved lemon halves, then place them in the lemon water to prevent browning.
2. Prepare the mint salsa verde by mixing together the chopped mint, parsley, diced chile, capers, anchovies, garlic, and mustard in a medium bowl. Stir in the lemon juice and 6 tablespoons of olive oil until the mixture forms a thick, chunky sauce. Season to taste with salt. Let it rest at room temperature while you cook the artichokes.
3. Drain the artichokes and pat them dry. Toss them in a large bowl with the remaining 2 tablespoons of olive oil and season with salt. Grill the artichokes, turning occasionally, until tender and charred in spotsthis should take 6 to 10 minutes depending on their size. While they are still warm, toss the grilled artichokes with the salsa verde to coat evenly.

Photograph by Con Poulos

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