by Lauren Rae
Marinated and grilled artichokes are a deliciously fresh spring-time recipe sure to have you coming back for more! Artichoke hearts are available year-round in the canning isle and provide a filling meal for vegetarians and vegans. (Look for either glass jars or BPA free cans.) Serve over organic lacinato kale and you’re in for a filling meal, rich in protein, dietary fiber, vitamins C and K, folate, and antioxidants.
According to Greek legend, the artichoke was created when the god Zeus was rejected by a goddess and he turned her into a thistle. But don’t be fooled by the prickly exterior, the ancient Greeks used the artichoke for deodorant, a breath freshener, and as an aphrodisiac. Beneath the rough exterior, a tender “heart” awaits with a buttery taste and silky consistency and pair well with the flavors of lemon, olive oil, and garlic.
Marinated & Grilled artichokes
- 1 bpa-free can or jar artichoke hearts
- 2–3 cups organic lacinato kale
- 1 organic lemon
- 1 tablespoon lemon zest
- 1 clove garlic, minced
- 3 tablespoons olive oil
- ¼ teaspoon cayenne
- Salt and pepper to taste
Once you’ve removed your artichokes, rinse and carefully slice in half lengthwise. In a sealable container add the juice of half of a lemon, lemon zest, garlic, cayenne, and olive oil. Add your sliced artichokes and toss in them in the marinade. Salt and pepper to taste. Refrigerate for at least one hour or overnight.
Rinse and cut your kale and squeeze the juice from the remaining half lemon. The acidity will help to soften the raw kale. If there is any marinade left over from your artichokes, it makes for a really nice dressing as well.
Heat a shallow pan over medium-high heat. Place the artichokes face down for 3–4 minutes on each side until golden brown.
Serve over your wilted kale and enjoy!
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