Artichokes with Mint and Lemon

Name: Artichokes with Mint and Lemon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 10 baby artichokes; 227 grams wild or baby arugula; 1 lemon, plus 3 tbsp. juice; 59 milliliters torn mint leaves; 5 Tbsps extra-virgin olive oil; 6 servings Wedge of parmigiano-reggiano cheese; 0 teaspoons pepper; 1 teaspoons sea salt

Artichokes with Mint and Lemon might be just the main course you are searching for. This recipe makes 6 servings with 297 calories, 17g of protein, and 20g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and primal diet. Head to the store and pick up pepper, torn mint leaves, wedge of parmigiano-reggiano cheese, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Fill a large bowl halfway with cold water and squeeze in juice from 1/2 lemon. Working with 1 artichoke at a time, break off outer leaves at the base. Continue removing leaves until only innermost tender yellow leaves remain.

Ingredients you will need

Artichoke

Juice

Lemon

Water

Base

Equipment you will use

Bowl

Cut artichokes crosswise and discard prickly tips. Trim all but 1 in. of stem, then trim outer layer of stem and the base to remove any dark green bits. Put into lemon water.

Ingredients you will need

Artichoke

Lemon

Water

Base

Mix remaining 3 tbsp. lemon juice, the oil, salt, and pepper in a bowl. Working with 1 artichoke at a time, blot dry, then shave lengthwise with a mandoline or a vegetable peeler into the oil mixture.

Ingredients you will need

Lemon Juice