Ingredients
Scale
- 4 globe artichokes
- 1 large lemon halved
- 3 tablespoons freshly chopped Italian flat leaf parsley
- 2 tablespoons freshly chopped mint
- 3 cloves garlic minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
Instructions
- Fill a bowl with water and squeeze the juice from half a lemon into it. Set this bowl aside to prevent the artichokes from oxidizing.
- Prep each artichoke individually. Start by cutting off the top of the stem and removing the tough outer leaves until reaching the soft, pale yellow interior.
- Trim the top portion of the artichoke, then scoop out the fuzzy choke inside using a spoon. Apply lemon juice to all cut surfaces to prevent browning.
- Cut away the dark green sections of the stem and base. Again, rub all the exposed areas with lemon, and place the prepared artichoke in lemon water while you continue with the rest.
Notes
Ensure to use fresh herbs for the best flavor.
Artichokes can oxidize quickly; keep them in lemon water until ready to cook.
Serve with a drizzle of olive oil for added richness.
Nutrition
- Serving Size: 1 artichoke
- Calories: 190
- Sugar: 1g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.