Grilled Artichokes and Asparagus
Grilled Artichokes and Asparagus might be just the side dish you are searching for. This recipe serves 8. One serving contains 174 calories, 5g of protein, and 14g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free, primal, and whole 30 diet. Head to the store and pick up artichokes, garnish: lemon, ground pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Wash artichokes by plunging up and down in cold water.
Cut off stem ends, and trim about 1 inch from top of each artichoke.
Remove and discard any loose bottom leaves. Trim and discard one-fourth off top of each outer leaf with scissors.
Bring artichokes and water to cover to a boil in a Dutch oven; cover, reduce heat, and simmer 25 minutes.
Drain; pat dry with paper towels.
Cut artichokes in half lengthwise.
Remove choke using a small spoon or melon baller. Snap off and discard tough ends of asparagus.
Stir together olive oil and next 3 ingredients.
Brush cut sides of artichoke halves with one-third of olive oil mixture.
Brush asparagus evenly with one-third of olive oil mixture, reserving remaining olive oil mixture for later use.
Grill artichokes and asparagus, covered with grill lid, over medium-high heat (350 to 400). Grill artichokes, cut sides down, 10 minutes; turn and grill 5 more minutes. Grill asparagus 1 to 2 minutes; turn and grill 2 more minutes or until tender.
Drizzle with reserved olive oil mixture, if desired, and serve immediately.