6 Servings

These luscious bites have a Mediterranean taste, thanks to the vibrant dressing. Nutritional yeast contributes a richness that balances well with the flavor from the grill.


Mediterranean Dressing
1 shallot, minced
Juice from ½ lemon
1 tablespoon minced capers
1 tablespoon balsamic vinegar
1 teaspoon nutritional yeast flakes

2 tablespoons distilled white vinegar
15 baby artichokes (see Cook Smart below)
1 tablespoon olive oil
1/4 teaspoon salt
Pinch ground pepper


To make the dressing, put all the ingredients in a small bowl and whisk to combine.

To prepare the artichokes, fill a medium bowl two-thirds full with cold water. Stir in the vinegar.

Working with the artichokes one at a time, remove the outer leaves until you reach the inner yellowish leaves. Trim 1/2 inch off the top and cut off almost the entire stem, leaving just enough stem so the choke stays intact. Cut the artichoke in half lengthwise and scoop out the hairy core. Put each artichoke in the vinegar water immediately after preparing it to prevent browning.

Fill a medium saucepan two-thirds full with salted water and bring to a boil over high heat. Drain the artichokes and put them in the saucepan. Decrease the heat to medium-low and simmer uncovered
until nearly tender, about 7 minutes. Drain well and transfer to a medium bowl. Drizzle with the oil and sprinkle with the salt and pepper. Toss gently until the artichokes are evenly coated.

Preheat a grill, grill pan, or electric grill to medium-high heat.

Working in batches if necessary, put the artichokes on the grill cut-side down and cook until marked, about 6 minutes. (If using an electric grill, keep it open and cook it a few minutes longer if necessary
(If using an electric grill, keep it open and cook a few minutes longer if necessary.

Transfer the artichokes to a bowl as they are cooked. While the artichokes are hot, pour the dressing over them, whisking it first if it has separated, an toss gently to coat. Serve hot or at room temperature.

Per serving: 94 calories, 6 g protein, 2 g fat (0.3 g sat), 17 carbs, 314 mg sodium, 6 mg. calcium, 8 g fiber

It's possible to use canned artichoke hearts in this recipe, which decreases prep time. If you choose to do so, be sure to rinse and drain them well and then pat them with a clean kitchen towel until dry.


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