Grilled Artichokes

We have a local restaurant in Stockton that have killer appetizers on their menu and my favorite is the grilled artichoke. I have made several attempts to get close  to their seasonings, and my version is pretty pleasant.



I start with cleaned prepped artichokes, cut of the bottom portion and snip the sticker ends of leaves.  I either steam them in the microwave covered in Saran Wrap or boil them.  But before I do, I spread the leaves apart and drizzle olive oil and fresh lemon juice down into the centers.  I add lemon juice to the water before placing them in the water.



After cooking them, I drain them and cut each one in half. I remove the choke and purple tipped leaves and any tough outer leaves. I turn my grill onto medium high, let it heat up, then drizzle more olive oil on the artichokes, along with lemon juice, and generously season with sea salt, garlic powder, fresh ground pepper and Montreal steak seasoning on both sides.


I place them first leaf side down on the grill, then flip them onto the flat side until the surface is crusty and the seasoning looks grilled.  It’s a few minutes on each side, and they get to be a bit unorganized.  Using tongs, grab and remove them from the grill.  Add a bit more of lemon juice or balsamic vinegar and serve! Dipping sauce would be your choice, but there is so much flavor, keep it simple.


Another Favorite Asparagus Recipe

For Easter we added this dish to dinner.  Oven Roasted Asparagus

Clean and prep spears.  Lay them out on a cooking sheet pan.  Heat the oven to 350. Drizzle the asparagus heavily with olive oil.  Season with Kosher salt and garlic salt and some minced onion flakes.  Put into the heated oven and roast for about 15 minutes.  Remove and sprinkle generously with Gorgonzola cheese and fresh Parmesan cheese, adding additional salt and pepper and garlic.  Return to the oven for another 1o to 15 minutes depending on your preference.  Very, very easy and VERY tasty.