Crispy, salty, cheesy, hearty, nutritious and satisfying… the Baked Artichoke Fries were one of my favorite dishes I ate at Canyon Ranch Miami Beach (click for the full 360 Canyon Ranch experience). These divine works of art(ichoke) made the perfect side dish with my dinners at the Canyon Ranch Grill. I know I tweeted someone that I’d post the recipe, so please accept this overdue post—here’s how to make these scrumptious veggies at home!

Learn how to cook out more mouthwatering, healthy Canyon Ranch dishes in their online recipe directory.

1/2 pound frozen artichoke bottoms
1/2 teaspoon minced lemon zest
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon grated parmesan cheese
1/2 teaspoon garlic granules
2 teaspoons extra virgin olive oil

1. Preheat oven to 375°.
2. Place artichoke bottoms in steamer basket in a medium saucepan and steam over boiling water for 5 minutes or until tender. Remove from heat and cool slightly. Slice the bottoms into 1/4-inch slices.
3. In a medium bowl, mix lemon zest, lemon juice, salt, pepper, parmesan cheese, garlic granules and olive oil. Add the artichoke slices and toss until evenly coated.
4. Place artichokes and seasonings on a perforated sheet tray, scrape any extra seasonings left in the bowl onto artichokes and bake until golden brown, about 25-30 minutes.
5. Evenly divide into 4 servings.

Serving Information:
Makes 4 servings, each containing approximately:
45 calories
5 gm. carbohydrate
2 gm. fat
1 mg. cholesterol
2 gm. protein
109 mg. sodium
2 gm. fiber

Cook’s Note:
Frozen artichoke bottoms can be purchased online.

Photo courtesy of Roaming Boomers, because mine didn’t come out this good.

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