Mind-blowing Artichokes

There are other recipes that could be posted, but I have been preoccupied with graduate school. I rarely post a recipe right after I make it unless I have an abundance of time.  Tonight is different! Yesterday, I made grilled artichokes that were absolutely amazing. I had grilled artichokes for the first time at The Cheesecake Factory.  Last night I tried replicating this recipe.  Having never cooked artichokes before (or even attempted to cut one open) I was fairly nervous.  However, this blog has pushed me to try new things.  I looked up several grilled artichoke recipes online to get an idea of how I wanted to make mine. I was extremely happy with the results of my creation and no dipping sauces were needed!  They were delicious on their own.

Grilled Artichokes

Ingredients:

  • 2 artichokes
  • 1 lemon, quartered
  • 5 garlic cloves, 2 smashed,3 minced
  • 1/4 C olive oil
  • 1 tsp salt
  • 1/2 tsp pepper

Procedure:

  1. Bring a large pot of water to boil with 1/4 of the lemon squeezed into it (and rind) plus two cloves of smashed garlic.  Right before you add the artichokes to the boiling water trim the tops from the artichokes, then cut them in half lengthwise. Add artichokes to boiling water right away, to prevent them turning brown, and cook for 15 minutes. (You can put them in cold water that has lemon juice in it to help this.  Make sure to keep them submerged under the boiling water. Meanwhile, preheat the grill.
  2. Drain artichokes and squeeze the rest of the lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper. You can adjust the taste by adding a little more olive oil or lemon juice.
  3. Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5-10 minutes, basting with the dip and turning frequently until the tips are a little charred. Serve immediately with the remaining dip.

Printable Recipe!

Observations: I actually cut my artichokes well before my water was ready boiling.  You live and learn, and I learned artichokes brown faster than apples.  I quickly squeezed lemon on them and put them in cold water.  It prevented them from browning any more.  I also did not boil mine long enough and they were not completely submerged.  I’ve read putting parchment paper on the surface of the water helps keep them under so I plan on trying that next time (I still have 2 more in my fridge!)

Analysis:  The grilled flavor is so wonderful that I will never miss the stuffed version dipped in butter.  This is a very healthy way to eat artichokes and I see myself enjoying this all summer! I hope to try varying the flavor profiles, but still include that grilled flavor.  Balsamic vinegar would be delicious without adding unnecessary calories.

Creamy Grilled Corn Soup

With sweet corn being at its peak, I felt it necessary to use it as much as possible.  While pursuing through my 5 Ingredient Fix cookbook, I came across a yummy looking corn soup recipe.  I was already making Grilled Flank Steak with Spicy Corn Relish, so I decided to grill all the corn I purchased and make both recipes.  With both of these recipes made in one night, I had lunches/dinners for several days.  This might be something I’ll do more often…

Materials:

  • 4 fresh large sweet corn cobs, husks and silks removed
  • 3 T unsalted butter
  • 1 yellow onion, chopped
  • kosher salt and freshly ground black pepper, to taste
  • 3 C vegetable stock
  • 1 C half-and-half plus more as needed

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Grilled Flank Steak with Spicy Corn Relish

Benhart Farms, a local family farm that sells only what they raise, was at the farmer’s market near my house.  They sell chicken, pork, beef and eggs (all hormone free).  Our neighbors had us over for dinner, and we had some of the steak from this farm.  I’m not sure what the cut was, but I know it was very delicious.  I bought a pound of flank steak for a recipe I had seen with a spicy corn relish. The recipe is from Claire Robinson’s 5 Ingredient Fix cookbook.  I have become very fond of her style of cooking over the years.  Her idea of cooking is simple, yet still restaurant quality.  This recipe was just that, and more.  For a teacher and a coach that is currently in graduate school…this cookbook is starting to become my best friend.

Materials:

  • 3 fresh large sweet corn cobs, husks and silk removed
  • 1 small jalapeño
  • Zest and juice of 1 lime
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 Tbsp chopped cilantro
  • 1.5 pounds flank steak (Flank steak usually comes in 1 lb., which is what I used)

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