Grilled Baby Artichokes with Great Northern Beans

Grilled Baby Artichokes

Published March 15, 2013 | Written by

Published by: Healthline Exclusive

Servings: 6
Total Time: 65 min

Prep Time: 25 min | Cook Time: 40 min

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Adding more beans to your diet ensures that you'll get better protein and more fiber. Due to their versatility, canned beans are a must-have for every healthy pantry. Here they are seasoned and served with a summer favorite...fresh artichokes.

Nutrition Facts
Serving size: 1 artichoke and approx. 3/4 cup beans
Calories per serving: 167
Total Fat 1.7g 3%
Sodium 210mg 9%

Ingredients

  • 6 baby artichokes (about 2 pounds)
  • Cooking spray
  • 1 large onion, chopped
  • 1 tsp. extra-virgin olive oil
  • 2 tsp. chopped garlic
  • 2/3 cup low-sodium chicken broth
  • 2 tsp. chopped fresh rosemary
  • 1/2 tsp. grated lemon rind
  • 2 (15-ounce) cans Great Northern beans, rinsed and drained
  • 1/2 cup dry white wine
  • 4 garlic cloves, thinly sliced
  • 1 shallot, thinly sliced
  • 1/2 cup low-sodium chicken broth
  • 2 Tbsp. chopped fresh flat-leaf chives
  • 2 tsp. chopped fresh thyme

Step by Step:

  1. Preheat grill to medium-high heat.
  2. Peel stems from artichokes. Remove bottom and tough outer leaves leaving tender heart. Trim about 1 inch from the top of artichokes and place in a Dutch oven filled 3/4 with water; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until choke is tender; drain and set aside to cool. Cut each artichoke in half lengthwise. Place artichoke halves, cut sides down, on grill rack coated with cooking spray; grill 4 minutes on each side or until golden brown; set aside, keeping warm.
  3. Sauté onions in oil in a large skillet over medium-high heat, until tender but not brown, about 3 minutes. Add garlic and cook 1 minute. Add broth and next 3 ingredients; cook 2 minutes or until thoroughly heated.
  4. Combine wine and garlic slices in a small saucepan; bring to a boil. Reduce heat, and simmer until liquid almost evaporates. Add 1/2 cup broth and simmer until reduced by 1/2.
  5. To serve, divide bean mixture between 6 bowls and top with 2 artichoke halves. Drizzle 1 Tbsp. broth mixture over artichokes; sprinkle each serving with chives and thyme.
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