Grilled Artichokes & Pesto

Grilled Artichokes & Pesto

Before this week, my first and only experience with Artichokes was when I spent a semester abroad in Rennes, France. I lived with a host family who immersed me into French culture, especially in the food department. My host mom went to the market almost every day, and we only ate produce in season. In Rennes, artichoke season was late summer-early fall. And my host mom certainly took advantage of it. We would eat artichokes as an appetizer to dinner. She always served artichokes with a vinaigrette that contained mustard.

Grilled Artichokes & Pesto

Grilled Artichokes & Pesto

While I lived with this family, I really tried my best to reform my picky eater ways. And certainly believed I had tricked my host mom into thinking I liked these artichokes. And I don’t really remember the taste of the artichokes because I hated the vinaigrette dipping sauce. But to make a long story short, at the end of artichoke season, my host mom goes, “Amanda, aren’t you so happy that artichoke season is over?” Busted.

Grilled Artichokes & Pesto

Grilled Artichokes & Pesto

 

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Grilled Artichokes & Pesto

Grilling artichokes ups the flavor of this beautiful spring produce. 

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients

  • 2 Artichokes
  • 2 cloves garlic, minced
  • 1 lemon, juiced
  • Cooking Spray

For the pesto:

  • 12 leaves basil
  • 2 tbsp pine nuts
  • 1 tbsp olive oil
  • 1 tbsp Parmesan

Instructions

  1. Wash, cut, and clean the artichokes. 

  2. Bring a large pot of water to a boil. Add lemon and minced garlic. 

  3. Place the artichokes face down in the pot. Cover the pot. 

  4. Cook for 25-30 minutes, until the artichoke leaves pull off easily. 

  5. Meanwhile, make the pesto. In a food processor add the basil, pine nuts, olive oil and parmesan. Pulse until well combined. Add a little more olive oil, if the pesto is not a smooth consistency. 

  6. Spray a grill plate. Place the artichokes face down on the grill plate. 

  7. Grill the artichokes on both sides for 5-8 minutes each. 

  8. Serve immediately with pesto! 

Recipe Notes

Need help cleaning and cutting your artichokes? Check out this post. 

Grilled Artichokes & Pesto

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Grilled Artichokes & Pesto

Grilled Artichokes & Pesto Grilled Artichokes & Pesto

Grilled Artichoke & Pesto

Green Goddess Grilled Cheese

Green Goddess Grilled Cheese

Let me start off by saying this is certainly not one of my healthier recipes. Now that I got that out of the way, this grilled cheese is incredible. And while I do not condone this as healthy, you are getting some veggies along side all that cheese!

Green Goddess Grilled Cheese

Note: make sure you strategically place your cheese if you want to get that awesome pull apart cheese look when you cut this sandwich in half, otherwise you will be disappointed. Case in point check my video on Instagram.

Green Goddess Grilled Cheese

Green Goddess Grilled Cheese

Green Goddess Grilled Cheese
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Green Goddess Grilled Cheese

Herbs, Avocado & Spinach gives this grilled cheese incredible flavor and texture.

Ingredients

For the Green Goddess Pesto

  • 1/2 cup basil
  • 1/2 cup parsley
  • 1/4 cup scallions
  • 2 tbsp pine nuts
  • 1 clove garlic
  • 1/2 lemon, juiced

For the grilled cheese

  • 1 tsp butter
  • 2 slices sourdough bread
  • 2 TBSP Green Goddess Pesto
  • 1-2 oz havarti cheese
  • 1 oz mozzarella cheese, shredded
  • 1/2 cup spinach
  • 1/4 avocado

Instructions

  1. In a food processor, add the pesto ingredients, basil, parsley, scallions, pine nuts, garlic, and lemon juice. Blend until all the ingredients are well combined. 

  2. In a large skillet, on medium heat, add the teaspoon of butter.

  3. Once the butter is melted, add the two slices of sourdough. Flip so both sides are toasted evenly. 

  4. Take the toasted bread off the skillet. Add the pesto, havarti cheese, mozzarella cheese, spinach and avocado to the bread. Top with the other piece of bread

  5. Add the sandwich back to the skillet. Cook on each side for about 5 minutes, or until the cheese is melted to your liking! 

Green Goddess Grilled Cheese

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Green Goddess Grilled Cheese

Spinach & Feta Hummus

Spinach & Feta Hummus

I can’t believe it has taken me over a year to share a hummus recipe. I basically treat hummus as a good group.  It really goes with anything! And although I love a great traditional hummus (and in case you were wondering,  I HATE red pepper hummus), I wanted to share something different, which is why I created this spinach and feta hummus.

Spinach & Feta Hummus

And now that I think about it, spinach and feta hummus covers 3 food groups! But really, spinach and feta are a perfect pair that makes for a delicious hummus! And the more I think about it, I have never seen this flavor in grocery stories, have you?
Spinach & Feta Hummus

Spinach & Feta Hummus

Spinach & Feta Hummus
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Spinach & Feta Hummus

Spinach & Feta are a perfect pair, made even tastier as hummus. 

Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings

Ingredients

  • 1 1/2 cups chickpeas
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1 lemon, juiced
  • 1 cup spinach
  • 1/4 cup feta

Instructions

  1. Drain the chickpeas, run under cold water in a colander. Remove any loose skin. 

  2. Add the chickpeas, tahini, olive oil, lemon juice, spinach, and feta to a food processor and blend until the hummus is smooth. 

  3. To serve, add a drizzle of olive oil, feta, pine nuts, and pita. 

Recipe Notes

Refrigerate hummus in a sealed container. Hummus will last 3-5 days in the refrigerator. 

Spinach & Feta Hummus

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Spinach & Feta Hummus

Lemon Lavender Dutch Baby with Mimosas

Happy New Year! I know the New Year always means resolutions to eat healthier and of course I’ll be sharing many healthy recipes and tips to get you on track in January but before I go back to work I wanted one more day to indulge just a little.

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When I lived in Providence, there was a cute Vegan Bakery & Juice place called Wildflour. They made the most delicious lemon lavender cupcakes. It was the first time I had ever had that combination and it was heavenly. Since, I made the Dutch Baby pancakes a few weeks ago, I have had a lemon lavender version of my list of recipes. But, since I haven’t had a lemon ingredient of the week. I didn’t know when to share the recipe. SO New Year’s Brunch seemed as good a time as any. And New Year’s Brunch requires a little hair of the dog, so complimentary mimosa’s were in order.

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Apple Dutch Baby

  • Servings: 1-2
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better than pancakes

Ingredients

  • 1/4 cup of AP flour
  • 1/4 cup of milk
  • 1 egg
  • 1 TBSP sugar
  • 1 tsp vanilla
  • 1/2 tsp lemon extract
  • 2 tsp of edible lavender (divided)
  • – pinch of salt – 1 TBSP butter – 1 TBSP lemon curd
  • whipped cream (optional)
  • – champagne – 4 oz lemonade – 1 TBSP apple butter – 1 cup of water – 1 cup of sugar

Directions

  1. Preheat the oven to 475 degrees.
  2. Put an oven safe 8-9 inch skillet in the oven.
  3. When the oven is heated reduce to 425 degrees.
  4. In a medium bowl, combine the flour, milk, egg, sugar, vanilla, 1 tsp of lavender and salt. Use a whisk to mix until the batter is well combined.
  5. Let the batter rest for 20 minutes.
  6. Add the butter to the hot pan and let it melt and cover the pan.
  7. Pour the batter in the pan and place the pan in the oven.
  8. Cook for 20-25 minutes.
  9. The dutch baby will puff up in the oven but quickly deflate when you take it out-that’s okay.
  10. Transfer the pancake to a plate and top the pancake with lemon curd and whipped cream.
  11. To make the mimosa’s, first make the lavender simple syrup. In a saucepan, add 1 cup of water and 1 cup of sugar and 1 tsp of lavender. Mix gently until all the sugar is dissolved. Remove the lavender.
  12. Pour 5 oz of champagne or cava into glasses. Add 2 oz of lemonade and 1 tbsp of simple syrup to each glass.
  13. Enjoy

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