Grilled Artichokes with California Avocado

HomeRecipesOtherChef RecipesGrilled Artichokes with California Avocado

Total Time: 15 min

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Prep Time: 15 min

Nutrition Facts

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Nutrition information
per serving

Calories 220

Total Fat 19g

Saturated Fat 2.5g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Cholesterol 0mg

Sodium 90mg

Total Carbs 15g

Dietary Fiber 10g

Total Sugars 1g

Protein 3g

Potassium 580mg

(Nutrition information is for 1/2 artichoke, stuffed)

Vitamin A 438 IU; Vitamin C 19 mg; Calcium 30 mg; Iron 1.1 mg; Vitamin D 0 IU; Folate 128 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 8%; Vitamin C 30%; Calcium 2%; Iron 6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Two California-grown favorites, artichokes and avocado, combine deliciously in this vegan recipe.

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Serves: 4

Ingredients
Instructions

2 large California artichokes 2 cups white wine (vegan) 2 cups water 1 head garlic 1 tsp. olive oil 2 ripe, Fresh California Avocados* 1 lemon 4 Tbsp. chopped parsley As needed sea salt to taste

Preheat oven to 400 degrees F.
Trim and half artichokes, clean out thistle above the hearts carefully with a spoon and discard. Place artichokes into shallow oven-safe pan filled with white wine and water.
Smash two garlic cloves and set aside. Rough chop and smash remaining garlic and place into pan with artichokes. Place in oven for 45 minutes to 1 hour or until they are falling apart tender. Remove from pan and drain.
Sprinkle each half artichoke with sea salt and then drizzle with olive oil.
Get grill pan super-hot. Place artichokes on the grill until nice grill marks are achieved; remove from pan and set aside.
Seed, peel and smash avocado. Place in a separate bowl with reserved garlic, zest and strained juice of one lemon and chopped parsley; mix. Sprinkle with sea salt and taste, adding more if needed.
Spoon avocado mixture into artichoke halves and serve.

Serving Suggestion: Plate two stuffed artichoke halves per person for an entrée serving.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.