Grilled Artichokes, Leeks and Asparagus

    0
    200
    Grilled Artichokes, Leeks and Asparagus
    Rate Recipe!
    Votes: 2
    Rating: 3
    You:
    Rate this recipe!
    Print Recipe!
    Print Recipe
    Grilled Artichokes, Leeks and Asparagus Rate Recipe!
    Votes: 2
    Rating: 3
    You:
    Rate this recipe!
    Print Recipe!
    Print Recipe
    Servings2-4people
    Cook Time5minutes
    Passive Time2hours
    Cook Time Passive Time
    5minutes 2hours
    Search Recipes by Course or Cuisine!
    Ingredients
    • 2 whole artichokes
    • 1 whole leek
    • 1 bunch asparagus spears
    Instructions
    1. For the artichokes, wash and cut off the bottom stems and top leaves. Steam artichokes about 20 minutes or until heart is soft.
    2. Wash leeks, rinsing carefully to remove all dirt, and cut off the bottom and most of the leaves. Cut leeks in half and steam about 5 minutes.
    3. Wash and cut the bottoms off asparagus. Skewer about 4 asparagus together. To make grilling asparagus easier, try putting them on to wood skewers that have been soaked in water, so the wood doesn't burn.
    4. Once artichokes are cooled, slice in half. Remove fuzzy chokes and small inner leaves.
    5. Arrange vegetables on a plate or platter. Brush vegetables with olive oil and balsamic vinegar. Add salt and pepper. Marinate for 2 hours or more.
    6. Place vegetables over medium heat and cook, turning each side until grilled, about 3-5 minutes on each side.
    7. Remove from heat and enjoy.
    Recipe Notes

    Recipe adapted from somethingnewfordinner.com

    Search Recipes by Course or Cuisine!
    Ingredients
    • 2 whole artichokes
    • 1 whole leek
    • 1 bunch asparagus spears
    Instructions
    1. For the artichokes, wash and cut off the bottom stems and top leaves. Steam artichokes about 20 minutes or until heart is soft.
    2. Wash leeks, rinsing carefully to remove all dirt, and cut off the bottom and most of the leaves. Cut leeks in half and steam about 5 minutes.
    3. Wash and cut the bottoms off asparagus. Skewer about 4 asparagus together. To make grilling asparagus easier, try putting them on to wood skewers that have been soaked in water, so the wood doesn't burn.
    4. Once artichokes are cooled, slice in half. Remove fuzzy chokes and small inner leaves.
    5. Arrange vegetables on a plate or platter. Brush vegetables with olive oil and balsamic vinegar. Add salt and pepper. Marinate for 2 hours or more.
    6. Place vegetables over medium heat and cook, turning each side until grilled, about 3-5 minutes on each side.
    7. Remove from heat and enjoy.
    Recipe Notes

    Recipe adapted from somethingnewfordinner.com

    LEAVE A REPLY