Prep: 5 min.
Cook: 5 min.This recipe serves:  2    
Preparation time:  5minutes

 

Ingredients
2 large artichokes
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon zest
1 tablespoon finely chopped shallots
1 tablespoon extra virgin olive oil
salt to taste
freshly ground black pepper

 

Nutrition Facts

Serving Size 1 artichoke with vinaigrette

Amount Per Serving
Calories 215
Total Fat 7 g
Saturated Fat 1 g
Protein 13 g
Total Carbohydrate 33 g
Dietary Fiber 19 g
Sodium 504 mg
 

Percent Calories from Fat 27%
Percent Calories from Protein 21%
Percent Calories from Carbohydrate 52%

 

Cooking Instructions

 

1. Slice about one inch off the top of each artichoke and trim the stems. Remove the tough outer leaves and trim any sharp, thorny leaf tips with scissors.

 

2. Place the artichokes, stem end down, in a microwaveable dish with about 1/2 cup of water. Cover the dish with plastic wrap and microwave on high for four to five minutes or until the stem end of the artichoke is just tender when pierced with a knife. (The artichokes can be cooked in advance and stored in the refrigerator for up to two days.)

 

3. In a small bowl, whisk the lemon juice, lemon zest, shallots and olive oil together. Season with salt and pepper to taste.

 

4. Serve the artichokes with a small bowl of vinaigrette to dip the leaves in.