I prowl Whole Foods on a daily basis. I’m worried their employees think I’m a squatter. It’s just too convenient that I live next door. I also can’t help myself. My wallet hasn’t been faring well due to this, but I’ve been cooking up a storm as of late – and everything has been clean and healthy, so it’s been good living. I’ll take blueberry jam over a cheap sweat shop made Forever 21 shirt any day.
When scouring the fresh produce, I try to pick up an item that is unbeknownst to my culinary knowledge at least once a week. Last week, I scooped up a pair of artichokes. Sure, everyone has had a bout with your aunt’s weird brown bowled spinach artichoke dip [WHICH I DID make a clean version of… recipe to come] I had no clue how to prep these hard little vegetables or cook them.
So I learned.
Every process of learning starts with one thing. Google. Thank the universe for google. Where I would be without it is probably still lost on a road somewhere far away, or unaware of how one could suddenly become allergic to cats or how to remove a wine stain from white carpet. You get the gist. It’s the Wizard of Oz to the confused.
If you’re also a newb in the world of artichokes, check out these lovely articles and blogs:
Anyways, I decided to grill my artichokes. Oh. And I made a homemade tzatziki sauce as well. What vegetable can scream ‘Sweet Summertime!’ more than a cucumber? I had to go the extra mile and make a tzatziki sauce as I’m a fan of the cuke in times of desperation of hunger, salads and sauces.
Grilled Artichokes & Tzatziki Sauce
4 tablespoons extra virgin olive oil
1/2 lemon, cut in fours
1 cup of greek yogurt
2 cloves of garlic, diced
1/2 organic cucumber, diced
1 bunch of organic dill, chopped
For the homemade tzatziki sauce:
1. Put greek yogurt into a medium sized bowl and start whisking immediately. Whisk the hell out of that yogurt. You’ll need to make the texture a lot lighter than it originally is. If you’ve had tzatziki sauce on a gyro, you know what this consists of. If you haven’t, then make your greek yogurt so whisked that you would mistake it for regular, boring yogurt. Get my gist?
2. Add chopped cucumbers, dill, garlic and stir.
3. Last, swirl EVOO on top and fold into the sauce.
4. Try to not eat all of this fresh, amazing stuff before you get to the artichokes.
For the grilled artichokes:
1. If you’ve never prepared an artichoke before, read/watch some of the tutorials above. After you’ve trimmed the artichoke and cut it in half, fill a pot with 1 inch of water, a swirl of EVOO and the juice of half a lemon. Additionally put the lemons in the pan. Next, place the artichokes on top to tenderize.
2. I let the artichokes steam for 15-20 minutes, then placed aside to dry off and rest for 15 minutes.
3. Next, lather the artichoke in EVOO, a dash of sea salt and chili powder [I’ve been throwing chili powder on everything these days, whoops.] and place on grill.
4. Cook to liking. I had mine slightly browned.
Next dip into tzatziki sauce! Eating these are a little weird. You basically gnaw off the meat at the end of the leaf [that’s where I put the sauce.] It’s a nice, refreshing snack, or meal. Chow down babies.