Servings
4
Cook Time
15
Prep Time
10

This perfectly charred, crowd-pleasing dish isn't just fast and easy to make, it's also packed with a ton of nutritional value like antioxidants and vitamins. Vegetarian-friendly summer grilling doesn't just need to be healthy, because with this dish it's delicious too.

Nutrition (per serving)

Calories: 84; total fat: 5g; saturated fat: 1g; protein: 2g; carbohydrates: 9g; sugar: 2g; fiber: 3g; cholesterol: 0mg; sodium: 62mg

Recipe and photo by Sharon Palmer, R.D.N., The Plant-Powered Dietitian, author of Plant-Powered for Life.

Makes 4 Servings
Prep Time: 
10
Cook Time: 
15
Ingredients 
2 fresh artichokes
1½ Tbsp extra-virgin olive oil
2 Tbsp balsamic vinegar
2 cloves garlic, minced
1½ tsp Herbes de Provence
Pinch black pepper and sea salt
How to make it 

Trim the top portion of the artichokes' tops and the stems. Slice in half. With a metal spoon, scoop out the blossom portion of the artichokes in the center.

Place trimmed artichokes in a medium pot with water, and cook 10 minutes, until almost tender.

Place pre-cooked artichokes in a baking dish.

Whisk together remaining ingredients in a small dish to create vinaigrette.

Grill the artichokes on a hot grill, first with outside facing the heat for a few minutes, and then turn them over and grill for an additional 5 minutes, until golden brown. Serve immediately.