Fire up the Grill! Easy Grilled Artichokes, Leeks and Asparagus

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This grilled artichoke, leeks and asparagus recipe is a super easy and delicious way to enjoy the fruits (and veggies) of summer.

Dazzle dad this Father’s Day by grilling up some heart-healthy veggies. As a bonus, you’ll be dishing up hefty servings of vitamins, antioxidants and fiber, which can lower blood sugar and blood pressure levels, prevent inflammation and protect heart health, and reduce lipoprotein or “bad” cholesterol levels.

 

The veggies are simple to grill, but be sure to set aside a few hours to prep and marinate. When it’s mealtime, simply arrange the veggies on the grill.

Happy Father’s Day!

Grilled Artichokes, Leeks and Asparagus
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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
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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

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