Recipes and Cooking Grilled Baby Artichoke Antipasto Baby artichokes are really the underdeveloped buds that form along the lower stalk of an artichoke plant. They require less prep than full artichokes because they don't form the inedible fuzzy choke. By Anna Kovel Anna Kovel Website Anna Kovel is a food expert with over two decades of experience working in culinary development, from recipe creation to food styling. She shares her knowledge across her website as well as in major publications like Better Homes & Gardens and Gather Journal. Learn about BHG's Editorial Process Published on March 10, 2021 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Hands On Time: 35 mins Total Time: 55 mins Servings: 12 Yield: 8 cups Jump to Nutrition Facts Ingredients 1 lemon, halved Coarse salt 12 sprigs fresh oregano, 4-5 inches 6 garlic cloves, thinly sliced 12 baby artichokes (1 pound) ⅓ cup plus 2 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar or sherry vinegar 12 red, orange, and yellow miniature bell peppers 1 cup mixed pitted olives, rinsed ½ teaspoon crushed red pepper 1 or 2 lemons, halved (optional) Directions Fill a 5- to 6-quart pot half full with water. Squeeze juice from lemon halves into water; add four of the oregano sprigs, two of the garlic cloves, and 2 tablespoons coarse salt. Working one at a time, snap off any loose outer leaves from artichokes. Use a serrated knife to trim stem and 1/4 inch off top. Halve lengthwise, then add to pot. Bring water to boiling; reduce heat. Cover and cook about 10 minutes or until just tender when pierced with a knife; drain. Wipe out pot and return to stove top over medium-low. Add 1/3 cup olive oil and remaining eight oregano sprigs and four garlic cloves. Heat 1 to 2 minutes or until garlic is fragrant. Add vinegar and remove from heat. Preheat grill to medium-high. Toss artichokes and peppers in a large bowl with an additional 2 tablespoons olive oil to coat. Grill in a grill basket, stirring occasionally, until artichokes are lightly charred and peppers are softened, 7 to 10 minutes. (Or thread artichokes and peppers onto 12-inch skewers. Grill 7 to 10 minutes, turning once.) If you like, grill lemon halves cut sides down until charred. Add grilled artichokes and peppers to oil mixture in pot. Add olives; toss to coat. Season with 1/2 teaspoon salt and the crushed red pepper. Serve immediately or refrigerate, covered, up to 1 week, bringing to room temperature before serving. If using, serve with grilled lemon halves. Serves 12. Rate it Print Nutrition Facts (per serving) 112 Calories 10g Fat 6g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 112 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 10% Sodium 106mg 5% Total Carbohydrate 6g 2% Total Sugars 1g Protein 1g Vitamin C 30.1mg 151% Calcium 19mg 1% Iron 1mg 6% Potassium 154mg 3% Folate, total 43.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.