Grilled Artichokes

Hey guys!  Man does time fly when you’re having fun!?  It’s been over three weeks since my last recipe post, and probably even longer than that since I made this recipe for grilled artichokes.  I must admit, I did have some help.  While I did all of the prepping and steaming, by brother-in-law did the grilling.  And what a fine job he did!


These grilled artichokes would go well with whatever dipping sauce you choose. My go to is a quick chop of cilantro, maybe 2 TBSP mix it into a cup of Mayo, stir in the juice of one lime and you’re good to go!!

Kitchen tunes: How Do I Live?/LeAnn Rimes




4 large artichokes; halved

1 lemon, quartered

3/4 C olive oil

4 cloves of garlic, minced

1 tsp salt

1/2 tsp ground black pepper




  • Remove the outer leaves then trim the tops, stems and tips of leaves from the artichokes, cut in half lengthwise. Place the halves into the bowl of lemon water, this will prevent them from browning.
  • Fill a large pot with 1 inch of water, bring the water to a boil
  • Using tongs, place the artichokes into the bottom of the pot.
  • Reduce to simmer and simmer for approx. 15 min. then drain.
  • Squeeze the lemon wedges into a medium bowl.  Stir in the olive oil, garlic and season with salt and pepper.
  • Grill the artichokes on an outdoor grill for 5-10 minutes, brushing the garlic dip on during the last couple of minutes.  Serve immediately with the remaining dip or a dip of your choice.
  • ENJOY!!


TIP: Using a stainless steel or an enameled pot will prevent discoloration or off flavors of the artichoke

Ginger-Lime Roasted Rainbow Carrots




When Dominic was an infant I was asked by his pediatrician if he ate a lot of carrots. I remember replying “Carrots and sweet potatoes are his favorite, why do you ask?” “Because his skin has an orange tinge to it.” So there you go! It must be true…we really are what we eat!


Thinking about it now, I wonder what he would’ve looked like had I only fed him purple carrots and purple potatoes?


And since I don’t plan to have anymore children, will someone please do me the favor of feeding their baby a moderate amount of purple carrots and purple potatoes and let me know how that goes?
Come on…it’ll be fun, do it in the name of science! 😉



kitchen tunes: Budapest/George Ezra

2 TBSP Organic Raw Blue Agave

2 TBSP extra-virgin olive oil

1 2-inch piece of fresh ginger, peeled and microplaned

1 lime juiced and zested

1/4 tsp kosher salt

1 bunch of rainbow carrots, peeled and cut into strips

handful of fresh cilantro, chopped



  • Preheat your oven to 400 degrees.
  • In a large bowl, whisk together the first six ingredients.
  • Add the prepared carrots into the bowl and toss to coat.
  • Arrange carrots onto a 9×13 inch roasting pan.
  • Place into the oven and bake until tender.  Approx. 25 minutes


*Recipe adapted from: The Family Circle/April 2017 issue