One of the best things about vegetables is the way they don't taste like vegetables once they've been subjected to a ton of heat. Any time you roast or grill a couple nice char marks into the side of a garden veggie, it instantly becomes 1,000 times better than the original.
I love artichokes, but for me, they've got to come into my presence either marinated or grilled. I won't eat them otherwise. I don't even know how you would eat them otherwise, but that's neither here nor there.
Summertime is really the only time I really dive headfirst into artichokes. I mean, you can get Spinach and Artichoke Dip from a lot of restaurants nowadays, but they are usually way too salty and creamy for me to enjoy. I like my dip thick and filled with vegetables.
Anyway, this recipe is something I've used for a couple years now to entice me to eat more vegetables. And, it's a great way to utilize fresh artichokes instead of the canned version. The flavors are so common that I think they would work on just about any grilled vegetable, but it really complements the artichoke flavor well.
Get your grill ready!
Grilled Artichokes
4 fresh artichokes
2-3 tbsp olive oil
1/2 cup Parmesan cheese
2 cloves garlic, halved
1/2 tsp paprika
Salt & Pepper to taste
Fresh parsley for garnish.
Boil the artichokes in water. Once cooled, quarter the artichokes and remove the more fibrous parts including any thick leaves and the center.
On a baking sheet, lay the artichokes out. Use the halved garlic cloves and rub them on the artichokes to impart flavor. Lay them face down and drizzle with olive oil and season with salt and pepper.
Lay the artichokes on the grill face down first (the center of the artichoke should face the flame). Grill for 1-2 minutes, then flip. Season with paprika, salt and pepper, then sprinkle the parmesan in the center. Cook to desired doneness and garnish with parsley.
Listening to: Willie Nelson - Roll Me Up and Smoke Me When I Die
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