Grilled Artichokes with Basil Aioli
(from kintyre’s recipe box)
To prepare whole artichokes for cooking, slice off the stem to form a flat base. Wash. Pull of small bottom leaves. Snap off the tough outer leaves closest to the stem.
120 calories, 6 g total fat, 0g saturated fat, 0 mg cholesterol, 16 g carbohydrates, 5g fiber, 3g protein, 280 mg sodium
Source: Giant Recipe card
Prep time: 15 minutes
Cook time: 35 minutes
Serves 6 people
Categories: appetizers, nondairy, not tried
Ingredients
- 1/2 cup low-fat mayonnaise
- 1/2 cup coarsely chopped fresh basil
- 3 cloves garlic, minced
- 1 teaspoon grated lemon zest
- 4 tablespoons lemon juice, divided
- 1 tablespoon Dijon-style mustard
- 2 tablespoons olive oil, divided
- 4 artichokes, halved lengthwise
Directions
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For basil aioli, process mayonnaise, basil, garlic, lemon zest, 2 tablespoons lemon juice, mustard, and 1 teaspoon oil in a blender or food processor until smooth, stopping once to scrape down the sides.
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Place artichokes and remaining lemon juice in 3 inches of water in a large dutch oven; boil for 30 minutes.
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Remove artichokes and brush with remaining oil.
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Grill artichokes on medium heat, cut side down, 2 to 4 minutes.
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Serve with basil aioli.