Greetings from the surface of the sun! Ok, so surface of the sun may be a slight exaggeration, but here in California, to kick off summer we are experiencing quite the heat wave. It’s easier to accept 100 plus degree weather because artichokes are starting to show up everywhere and that makes me super happy even if I am about to spontaneously combust. I have always been a huge fan of the artichoke and growing up we ate them with regularity. My mom would steam them and serve some mayonnaise along side for dipping and that’s how I’ve been making them since. But then my artichoke eating game changed when Paul and I were out for dinner and we ordered grilled artichokes with a side of lemon garlic aoli. . . I mean LIFE CHANGING! Later that week I made them here at home and knew I needed to share them with you, but first, in true Bariatric Dish fashion I have to share a quick bit of nutritional information before I let you go.
Besides the fact that they are so delicious, they offer a few of these very important nutrients;
- Fiber ~ aids in maintaining bowel health and bowel “regularity”
- Vitamin K ~ fat soluble vitamin made by the body and found in nature. Responsible for clotting and coagulation of blood.
- Magnesium ~ Considered the “anti-stress” mineral. Functions to relax smooth skeletal muscle as well as blood vessels. Plays a big role in cardiac health.
- Copper ~ important catalyst in the formation of hemoglobin, the oxygen carrying molecule. Also helps with energy on a cellular level.
- Manganese ~ mineral that helps carry out functions as energy production, protein metabolism and bone formation.
- Potassium ~ mineral important in cellular electrical function and helping to metabolize carbohydrates. Important to cardiac health.
- Phosphorus ~ aids in formation of bones, teeth and energy production. Second most abundant mineral in the body to Calcium.
- Folic acid ~ this is a B vitamin that aids in the production of red blood cells and important in cellular division.
besides that short list they contain antioxidants that protect and support brain, liver and digestion. In my opinion, the nutrition benefits and flavor make these grilled artichokes a win! I hope you enjoy them and I’d love for you to come back and let me know what you think.
In good health,
- 4 baby artichokes (I bought mine from Trader Joe’s)
- 3 Tbsp olive oil
- Salt & pepper
- Insert a vegetable steam basket into a large pot. Add water to the pot until it comes through the holes in the steam basket then put on stove.
- Wash/rinse all 4 artichokes.
- With a sharp knife cut the top 1/3 of the artichokes off, then using kitchen shears trim the rest of the pointy tops of the leaves and then cut them in half length wise.
- Using a sharp pairing knife remove the “choke”, this is the fuzzy/hairy portion down by the heart of the artichoke.
- Place the halved artichokes in the pot and cover with a lid. Turn the stove on to medium-high heat and bring to a boil.
- Cook the artichokes until the leaves and heart are tender. (always sample a leaf!)
- When artichokes are tender turn off the heat and remove them from the pot on to a small cookie sheet or tray.
- Brush all the artichokes with olive oil or avocado oil and place cut side down on a hot grill.
- Since the artichokes are already cooked you want to grill them until they have nice grill marks on them. This is where the flavor comes to life!
- When grilled to desired color or taste remove from grill squeeze half of a lemon over them and serve with melted butter, ghee or my personal favorite, mayonnaise for dipping.
- Serving Size:
- Calories: 160kcal
- Sugar: 1g
- Sodium: 372mg
- Fat: 10g
- Saturated Fat: 1g
- Trans Fat: 0
- Carbohydrates: 16g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0
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