- 2 jumbo artichokes, stems and leaves trimmed and sliced in half
- 2 tbsp. avocado oil
- 1 tsp. crushed garlic
- 3 grinds on a fresh black pepper grinder
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. dried oregano
Put the sliced artichokes into about 2 inches of boiling water lightly seasoned with salt. Cover and allow to simmer for about 35 minutes, until leaves start to pull off of the heart easily.
Meanwhile, combine the oil, black pepper, garlic, red pepper and oregano in a small bowl.
Once the leaves start to easily detach from the heart, remove them from the water and let cool.
Put about 1 tsp. of the oil seasoning mixture onto each heart and put into the fridge until you are ready to grill
Cover grill grates with aluminum foil (optional) and heat the grill to about 400F. Add the artichokes, cut side down and grill for about 10 minutes, until warmed through and starting to brown. Move to the top grate if you are grilling more after the chokes are done.
ENJOY! We enjoyed with grilled spiced Mahi Mahi and grilled vegan cheese bread. DELISH!
