6 baby artichokes
1 Tbsp lemon juice
1 tsp kosher salt
6 cups water
¼ cup extra virgin olive oil
1 Tbsp capers, drained
¼ tsp caper brine
¼ cup jarred cherry peppers, cut in half (see example)
¼ cup pitted green olives, sliced
1 Tbsp fresh dill, chopped
1 Tbsp fresh lemon juice
¼ tsp fresh lemon zest
2 tsp no sugar added balsamic vinegar
½ tsp kosher salt
¼ tsp ground black pepper
¼ tsp granulated sugar substitute (optional)
Combine the water, 1 tsp kosher salt, and fresh lemon juice in a medium sized pot.
Trim the tough outer leaves from the baby artichokes and cut them in half.
Spoon out the hairy center choke, leaving as much of the smooth, white heart as possible.
Trim the stems to about 1 inch in length, and then pare off any stringy outer parts from the stem.
As you finish each artichoke, place it in the pot of water.
Once the artichokes are all trimmed, bring the pot to a boil and simmer for 20-30 minutes, or until the artichokes are fork tender. Drain.
Combine the olive oil, capers, brine, peppers, fresh dill, lemon juice, lemon zest, balsamic vinegar, salt, pepper, and sweetener (if using) in a medium sized bowl.
Add the drained artichokes (still warm) to the bowl and toss gently to coat.
Let the artichokes sit for at least 10 minutes in the dressing before serving.
Stir gently and serve at room temperature.
This recipe will keep in the fridge for up to 10 days.

Approx nutrition info per serving: 170 calories, 13g fat, 5g net carbs, 1g protein

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