4 Serves
50 Mins
In a small bowl, combine the chopped thyme, lemon juice, lemon zest, and minced garlic. Microwave on high for 30 seconds to infuse the flavors into the olive oil.
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Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
14 µg / 400 µgCalcium
15 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
9 mg / 1,250 mgPotassium
81 mg / 4,700 mgSodium
6 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Prepare the artichokes by trimming the pointy tips of the leaves with scissors, peeling the stems, and cutting the artichokes in half. Scoop out the fuzzy chokes with a spoon and rub all cut surfaces with lemon wedges to prevent oxidation.
Bring an inch of water to a boil in a large pot fitted with a steamer rack. Place the artichoke halves cut-side down on the rack, cover, and steam for 20 minutes until tender.
Preheat your grill to high heat. Toss the steamed artichokes in the prepared garlic-herb oil and season with salt and pepper.
Place the artichokes cut-side down on the grill grates. Cover and grill for 5 to 10 minutes until distinct grill marks appear.
25
g95
g20
g
Yemeni
