If you’re an East coaster like we are, I’m sure you headed outside last Sunday and stuck your face to the sun to soak up the warmest day we’ve had all year! I didn’t throw on my bathing suit just yet, but I did break out the flip flops and fired up the grill. (And popped open a bottle of Pinot Grigio, of course…).
Grilled veggies are one of my favorite sides, so I took advantage of the beautiful sunny day and grilled some artichokes. If it’s still too cold where you are (I heard Michigan got 8″ of snow last week?! Our condolences…) you can also roast them like we mention in our Eat Your Vegetables post.
- 2 artichokes, cut in half down the middle
- 3 garlic cloves, chopped
- 3 tbsp of olive oil (enough for coating the artichokes)
- 2 tsp of garlic salt or Adobo
- 1 tsp of parsley (dried or fresh)
Fill a pot with enough water to cover the artichokes, or use with a steamer. While the water is boiling, drop in the garlic cloves to infuse the artichokes with a bit of the flavor. Boil or steam for about 20 minutes. In the meantime, mix together the olive oil, 1 tsp of the garlic salt and parsley.
When the artichokes are done, coat them well with the olive oil mixture. Place them on a hot grill flat side down and sprinkle with the remaining 1 tsp of garlic salt. Grill each side for 8-10 minutes. They go great with our Sherry Vinegar Hanger Steak or Omega 3.
Happy Eating, XO.