Artichoke And Eggplant Skewers


  • 3 tablespoons fresh lemon juice
  • 1 teaspoon chopped fresh oregano
  • 4 teaspoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 6 frozen artichoke hearts, thawed and quartered
  • 24 (1-inch) cubes eggplant (about 3/4 pound)
  • 24 cherry tomatoes
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Lemon wedges (optional)


We Use Frozen Artichoke Hearts For Convenience. Use Fresh Baby Artichoke Hearts, If You Like, But Blanch Them First In Boiling Water With Lemon Juice For Eight Minutes Or Just Until Barely Tender; Quarter And Arrange On Skewers. Serve With Tzatziki.

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