Eating ‘seasonally’ has been proven to have amazing health benefits… plus it’s really enjoyable! With Spring in full swing here in California and Easter coming up this weekend… I’m all about eating SPRING. I love artichokes but I’m actually not very creative when it comes to cooking them. For this recipe I turned to my dear friend Breanne Rich.
(here she is with her husband Adam)
Breanne is an expert cook ( I have had actual dreams about her out of this world cakes), mommy to three kiddos, and wife to Adam the Firefighter. More than all of those things, Breanne really oozes love for people. We run ( ok… power walk) together a few times per week and she will stop mid sentence to say a cheery ‘good morning’ to EVERY SINGLE person we pass on our town’s busy trail.
There is a phrase circling among some of us right now ‘ BRAVE LOVE’… meaning to love beyond what is natural, to love the person who is not so easy to love, to love in the unique way the Lord has imprinted you to love… Breanne isBRAVE LOVE. And I’m so proud to call her my friend!
I know you will love this recipe, just as I did this morning when she taught me how to make it..
Recipe lovingly adapted from Emeril Lagasse and all Photos by Breanne Rich
Just look at those beautiful artichokes… did you know they came in so many colors and sizes?!
4 large artichokes, rinsed well, top third removed, and leaf tips trimmed
1/4 cup salt 1 lemon, cut in half
1 cup avocado oil (or what ever oil you have on hand)
1/3 cup balsamic vinegar
3-4 garlic cloves, peeled and finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the Grilled Lemon Mayonnaise:
1 cup mayonnaise
2 lemons, cut in half
Salt and Pepper to taste.
Pinch of cayenne pepper (optional)
Fill a large pot 3/4 full with water. Add 1/4 cup of the salt and bring to a boil.
Rub the cut sides and bottoms of the artichokes with the lemon halves and carefully add the artichokes to the boiling water, stem side facing up. Steam, partially covered, until the bottoms are just tender and can be pierced with a fork and an outer leaf pulls out easily, about 15-20 minutes.
Drain the artichokes upside down in a colander until cool enough to handle.Cut the artichokes halves and discard the prickly purple leaves and hairy choke ( you can easily scoop this part out with a spoon, as pictured) then cut into quarters.
In a bowl or gallon size plastic bag, combine the oil, balsamic vinegar, garlic,salt, and pepper. Add the artichoke quarters and toss to coat. Let them marinate for 2 to 4 hours, turning occasionally
. Preheat the grill to medium-high.Remove the artichokes from the marinade and place on grill, turning, until warmed through and lightly charred around the edges, about 5 minutes.
Serve with Grilled Lemon Mayonnaise.
Method for the Grilled Lemon Mayonnaise:
Place lemon halves, cut side down, on grill and cook until charred, about 1 minute. Squeeze lemon juice into a bowl, then add mayonnaise*.
Mix thoroughly. Add salt and pepper to taste. Add a pinch of cayenne pepper, mix and serve with grilled artichokes.
*You may want to start with juice of one lemon and add juice until your get your desired level of lemon flavor.