Tuesday, April 10, 2012

char grilled artichoke with green tomato salad

Before I get into this recipe..

..did you have a good long Easter weekend? We sure did!
Joel arranged for us to spend it in Sydney, as a celebration of our 4 years of marriage.
Yep, 4 years.. we can't believe how fast that has gone.
But it's been the most amazing years - and can't wait to see what the future holds for us.

Oh, yes - Sydney.
We wined and dined, shopped and went to the theatre, above all we relaxed in the steam room and sauna.
The hotel we were staying in bumped us to the 31st floor and we had the most amazing view to wake up to.
It was a wonderful time away, a much needed break.

But just like all holidays, this one came to an end.
At the end of all good holidays, you come away with a greater appreciation of home.
The bed is more comfortable, pillows softer and for where we live - we can see the stars.
But for me, I missed cooking!

View from our room

When we got home, the first thing we needed to do was stock up on the groceries, so we bee-lined to the markets.
I was so happy to see they had artichokes in stock.


Artichokes have an incredibly high anti oxidant count and are also an excellent source of fibre, vitamin C, folate and magnesium. Artichokes have been reputed to help in the cure of liver diseases and liver cancer. 
After a big weekend, it will aid in that detox we need. 

 Trimmed artichoke

Artichokes are a funky looking vegetable and may look daunting, but they're not that difficult to prepare.



(serves 2)

3 medium artichokes
quality oil (I used Tea Seed oil)

3 green tomato's
2 red tomato's
1 avocado
quality oil (again I used Tea Seed oil)
fresh basil leaves (grabbed the small sweet ones from my garden)

extra: marinated swordfish

Square off the artichoke petals, wash, trim the stalks then submerge in a bowl of water until ready to cook.
Heat a grill pan and grill the artichoke (approx 5 - 7 mins per side). Drizzle some oil over the artichokes while grilling - as much or as little as you want.
When grilling prepare the salad - slice the tomato's and arrange on plate.
Slice the avocado in half, remove the stone and scoop out the cheeks.
Scatter the basil leaves on top, then drizzle with oil and lime juice.


To eat - simply pull off the petals and chew off the soft flesh.
The heart of the artichoke is the most tender part, and can be eaten whole.

 Our cheeky little monkey.


1 comment:

  1. This looks so good I could smell it cooking from my place!