So today marks one week that we’ve been living in Belize and it’s so good to finally be here and settling in! The house is great and the view from our porch is unbeatable as you can see by the photo below!
I have lots to tell you about the move and our new life in Belize, so it feels weird to be posting about marinated baby artichokes right now – but this is one of the low carb recipes for spring that I had completed right before I left, so I might as well use it!
I’ve got some other delicious recipes that I created in NY before we moved that I’ll be sharing in the next week or two, and then I’ll finally start posting new stuff that I’m cooking down here in San Pedro, so stay tuned!
Meanwhile, this low carb antipasto featuring marinated baby artichokes is easier than you’d think and so very, very delicious! It keeps well for a week or so in the fridge, and makes the perfect low carb lunch, or a side dish or appetizer!
A lot of people are put off by artichokes because they seem like a lot of work. It’s true that they require a little prep to get them ready, but the results are worth it and SO MUCH better than the jarred stuff in my opinion.
All you really need to do is cut off the tops, trim the bottoms, pull off the really small inedible leaves from the outside, then cut them in half and spoon out any hairy “choke” from the middle.
Once you cut into them, artichokes oxidize quickly, so just make sure to throw a tablespoon of lemon juice to some water and toss them in there while you work, so they stay nice and green.
Then just boil them until they soften up, drain them and use them in salads like this one, or saute them in an herb butter and you are good to go!
These low carb marinated baby artichokes really class up an antipasto platter, and your friends will be impressed with your mad skillz when they find out you made them from scratch. (Do people even say that anymore? I dunno – I’m old I guess.)
Briny from the capers and olives, with a subtle lemon flavor and a sweet punch from the cherry peppers, they also have a nice tang from the fresh dill – it’s a perfect combination that really complements the slightly anise flavor of the artichokes. And it just gets better and better with age – IF you can keep them around longer than a day!
Marinated Baby Artichoke Antipasto – Low Carb
- Yield: 4 servings. 1x
Description
This delicious antipasto salad featuring marinated baby artichokes is surprisingly easy to make and so worth the effort! Low carb, gluten free, dairy free, nut free, grain free.
Ingredients
- 6 baby artichokes
- 1 Tbsp lemon juice
- 1 tsp kosher salt
- 6 cups water
- 1/4 cup extra virgin olive oil
- 1 Tbsp capers, drained
- 1/4 tsp caper brine
- 1/4 cup jarred cherry peppers, cut in half (see example)
- 1/4 cup pitted green olives, sliced
- 1 Tbsp fresh dill, chopped
- 1 Tbsp fresh lemon juice
- 1/4 tsp fresh lemon zest
- 2 tsp no sugar added balsamic vinegar
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 tsp granulated sugar substitute (optional)
Instructions
- Combine the water, 1 tsp kosher salt, and fresh lemon juice in a medium sized pot.
- Trim the tough outer leaves from the baby artichokes and cut them in half.
- Spoon out the hairy center choke, leaving as much of the smooth, white heart as possible.
- Trim the stems to about 1 inch in length, and then pare off any stringy outer parts from the stem.
- As you finish each artichoke, place it in the pot of water.
- Once the artichokes are all trimmed, bring the pot to a boil and simmer for 20-30 minutes, or until the artichokes are fork tender. Drain.
- Combine the olive oil, capers, brine, peppers, fresh dill, lemon juice, lemon zest, balsamic vinegar, salt, pepper, and sweetener (if using) in a medium sized bowl.
- Add the drained artichokes (still warm) to the bowl and toss gently to coat.
- Let the artichokes sit for at least 10 minutes in the dressing before serving.
- Stir gently and serve at room temperature.
Notes
This recipe will keep in the fridge for up to 10 days.
Approx nutrition info per serving: 170 calories, 13g fat, 5g net carbs, 1g protein
- Category: Low Carb Artichoke Recipe
- Cuisine: Mediterranean
Stay tuned for a post about our move, complete with lots of photos of the new house and some off our favorite spots here on Ambergris Caye!
Meanwhile, for those of you that don’t live on a tropical island, SUMMER IS COMING SOON! Not ready to get into that bathing suit yet?!? I know the feeling!!!
Get back on track with my free keto menu plans and you’ll be hitting the beach with confidence in no time!
Calvin says
Looks nutritious and unique.Anti pasta is not something I have often
Kane says
I hardly use artichokes but this looks pretty good… Might have to give it a go!
KalynsKitchen says
Gorgeous, I love this so much! And if you’re eating it in Belize, I can only imagine how much better it must be!
Laura | Low Carb Joy says
This looks like such a great lunch. It has things in it that the rest of the fam won’t eat, but I can hardly wait to try it. Best wishes for happiness in your new life.
★★★★★
Kim | Low Carb Maven says
I’ll definitely be visiting weekly to hear about your adventures in Belize! How exciting. This salad looks so amazing – the pictures! And, antipasto is one of my favorite things. I will be giving this a try for sure! Pinned!
★★★★★
Kristin says
Melissa,
My sister turned me onto your blog recently. As it turns out, my husband and I begin our own Ambergris Caye adventure beginning on July 1st! With luck, our paths will cross as we too love to cook and are looking forward to living the SLOW LIFE in SP.
★★★★★
Laura Haynes says
Melissa,
I’m looking for your chorizo spaghetti squash recipe and I can’t get it to pop up. I have made it before and it was delicious. I can see the link on your site but not the actual recipe. Thanks for your help!
Love how brave you and your family are on the new tropical home. I love it!
Mellissa Sevigny says
Here it is Laura! https://www.ibreatheimhungry.com/2012/09/cheesy-chorizo-spaghetti-squash-egg-bake-2.html
Amanda says
I was intrigued by this recipe so I followed your link and the blog story is there, but three’s no recipe that I can find. Any help???
Mellissa Sevigny says
Not sure what happened Amanda! Unfortunately my notebooks from way back are in storage back in NY so I need to find a copy so I can add it back in!
Julie says
I can see the recipe on the link – if you send me an email, I will copy and send it to you. julievidani@gmail.com
Mellissa Sevigny says
It should be visible now!
Amy says
Melissa, I love you. I always know I can come here for delicious and healthy recipes. Seriously, eating low carb would be so much harder without IBIH! I’ve liked every recipe of yours which I’ve made–even that weird spam meatballs recipe (must admit I was dubious about the concept of that one!)
Congrats on your move to Belize! And putting artichokes on my shopping list now. :)
Mellissa Sevigny says
Thanks Amy – it must be true love if you tried the spam meatballs ? – which ARE surprisingly delicious amiright?!?!?! Hope you like this recipe as well!
Jess says
This looks so good! And thanks for including the instructions for prepping the artichoke, I’ve never tried that before, but definitely want to for this recipe. And congrats on your move!
★★★★★
Monica says
What a view! Congrats on the move to paradise.
I confess to having never eaten a fresh artichoke, at least that I know of. Putting them on my shopping list for next week. I’m intrigued and it looks like a great vegetarian lunch option. Thanks!