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