Grilled Artichokes
Cracked pepper and a subtle lemon flavor perfectly accent these beautiful grilled artichokes.
Ingredients:
1 pound artichokes
2 lemons
3 cloves garlic
Olive oil
Fresh ground pepper
Method:
1. Get a large pot of heavily-salted water boiling. Add the garlic and squeeze in the juice of 1 lemon, then also drop the peel into the pot.
2. To prep the artichokes, first cut the pointy tops off the leaves. Trim away the tough outer leaves and peel the stems. Cut the chokes in half and use a spoon to remove the inner leaves. Put the artichoke in the boiling water and boil until just tender, about 8-10 minutes.
3. Meanwhile, heat the grill to hot. Drain the chokes and drizzle with a good amount of olive oil and grind some pepper over. Place artichokes on the grill cut side down. Grill for a couple minutes until artichokes start to char, then flip and grill them leaf side down.
4. Transfer to a platter and top with extra lemon juice.
Summer All-Star Recipes
Peppers! Peaches! Tomatoes! These late summer staples are arriving in abundance here in August and this week’s box celebrates them in all their sun-ripened glory, as well as other favorites such as artichokes, squash blossoms and Santa Claus melon. Also joining these summer all-stars: Fresh, handcrafted red pepper linguine from Bellingham Pasta Co., plus Pain au Levain bread, Grana-style cheese and a smooth Washington Syrah. Long live summer!
Here are a few recipe ideas for the week:
Fragrant Fried Herbs
Crisp-fried herbs are an unexpected (and delicious!) garnish for the likes of pastas, salads, soups and more.
Ricotta-Stuffed Fried Squash Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.
Grilled Bread with Basil Pesto
A wonderful appetizer to serve with this week’s pasta supper!
Italian-Stuffed Artichokes
Our Nonna Pat’s favorite way to serve artichokes!
Grilled Artichokes
Cracked pepper and a subtle lemon flavor perfectly accent these beautiful grilled artichokes.
Melon & Cucumber Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.
Grilled Peaches with Mascarpone, Pistachios & Balsamic Glaze
Peaches off the grill are a true summer delight—we particularly love this salty, sticky-sweet topping.
Sweet Sunshine Recipes
Sunny days have returned! Fittingly, this week’s box pays homage to the best spring ingredients—artichokes, spring onions and Tokyo Market turnips—while looking forward to summer with the first crop of locally-grown strawberries. Also included in this sunny lineup: Ingredients for a beautiful beet and fennel salad, plus fresh shortcakes from Snohomish Bakery and housemade crème fraîche to end the meal on a sweet note.
Here are a few recipes ideas for the week:
Italian-Stuffed Artichokes
Our Nonna Pat’s favorite way to serve artichokes!
Chioggia Beet Salad with Chevre & Shaved Fennel
Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.
Baby Red Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.
Sautéed Turnips & Greens with Garlic
Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.
Kohlrabi & Turnip Slaw
This crisp slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.
Charred Spring Onion Gremolata
This smoky sauce is wonderful atop grilled chicken or fish, or slathered on grilled bread.
Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with grilled veggies.
