Grilled Baby Artichokes with Great Northern Beans

February 5, 2015

Author Notes: 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. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/grilled-baby-artichokes-great-northern-beans Healthline

Serves: 6

Ingredients

  • 6 baby artichokes (about 2 pounds)
  • 1 large onion, chopped
  • 1 teaspoon extra-virgin olive oil
  • 2 teaspoons chopped garlic
  • 2/3 cup low-sodium chicken broth
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon grated lemon zest
  • 2 15 ounce cans Great Northern beans, rinsed and drained
  • 4 garlic cloves, thinly sliced
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons chopped fresh flat-leaf chives
  • 2 teaspoons chopped fresh thyme
In This Recipe

Directions

  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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