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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place about 1 1/2 quarts cold water in a bowl and squeeze the juice from the lemons into it; set the lemon quarters aside. | 2. One at a time, cut off the stem of each artichoke, leaving only about 1 inch. | 3. Snap off the bottom three rows of leaves, rubbing the cut surfaces frequently with the lemon quarters, and cut off the tip of the artichoke. | 4. Halve the artichoke lengthwise and rub generously with the lemon quarters. | 5. Using a grapefruit spoon, remove the hairy chokes from the center of the artichoke. | 6. As you work, place the prepared artichokes in the lemon water. | 7. Prepare the grill. | 8. Drain the artichokes and dry with paper towels. | 9. Place them cut side down on a work surface and flatten with yout hands. | 10. Brush generously on both sides with oil. | 11. Thread 3 artichoke halves each onto 8 soaked bamboo or metal skewers. | 12. Grill 3 to 4 inches from the fire, turning once, for 4 minutes per side, or until thoroughly softened. | 13. Sprinkle with salt and pepper to taste and serve warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	2		quartered	2.5617	0.8233	0.0972	0.0265
baby artichoke	12			4841.611	0.0	1077.1224	27.2001
extra virgin olive oil	1/2	cup		4841.611	0.0	1077.1224	27.2001
salt			coarse	-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.