Rating: 3 stars
26 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 4
  • 26 Ratings

This recipe gives you the option to either boil or grill the artichokes for a side dish that replaces potatoes. The tarragon drizzle complements both cooking methods.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
25 mins
cook:
20 mins
grill:
12 mins
total:
57 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wash large artichokes; trim stems, if desired, and remove loose outer leaves. Snip off the sharp leaf tips. If using baby artichokes, remove outer leaves to reach pale green or yellow leaves on bottom half. Cut darker green portion of leaves off top half of artichoke; discard. Cut off stem and trim any remaining green from base of baby artichokes.

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  • In a Dutch oven bring a large amount of lightly salted water to boiling; add artichokes. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes for large artichokes or 10 minutes for baby artichokes or until a leaf pulls out easily.

  • Place artichokes in a large bowl of ice water to cool completely. Drain artichokes upside down on paper towels. Cut artichokes in half from top through stem; use a spoon to scoop out the fibrous cores, leaving the hearts and leaves intact.

  • For Tarragon Drizzle, in a screw-top jar combine the 2/3 cup oil, vinegar, green onions, mustard, and tarragon. Cover and shake well. Season to taste with salt and pepper.

  • Brush artichoke halves with additional olive oil. For a charcoal grill, place artichokes, cut sides down, on the rack of an uncovered grill directly over medium coals. Grill for 7 minutes; turn artichokes and grill for 5 to 7 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Place artichokes on grill rack over heat. Cover and grill as above.)

  • On a serving platter place grilled artichokes cut sides up. Shake Tarragon Drizzle; pour some over artichokes; pass remaining with platter. If desired, sprinkle with snipped tarragon. Serve with lemon wedges. Makes 8 to 10 servings.

Nutrition Facts

131 calories; fat 11g; saturated fat 1g; carbohydrates 8g; mono fat 8g; poly fat 1g; insoluble fiber 4g; protein 3g; vitamin a 48.6IU; vitamin c 10.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 32.3mcg; sodium 153mg; potassium 238mg; calcium 30.3mg; iron 0.9mg.
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