Grilled Artichokes

We’re a couple weeks into spring, where there’s twelve hours of sunlight. In sunny Southern California and Arizona, we’re celebrating it in the pool. Oh yes, it’s warm enough to go swimming. Good-bye winter. We are so glad you’re gone.

Spring represents a time of starting over, renewal, rebirth. Flowers are blooming. The hillsides are a beautiful shade of green. Spring vegetables are making their appearance in the markets. Artichokes, asparagus, peas, fiddleheads, green garlic, mint, morels, radishes, spring onions, strawberries. We’ve already begun cooking with some of these delights and can’t wait to incorporate more of them into our spring-time dishes.

Healthful eating is never so easy as it is in spring, with the abundance of fruits and vegetables, rich in disease-fighting antioxidants and anti-inflammatory phytochemicals. It takes so little preparation to bring out the maximum flavor of these beauties.

Some of our favorites include: oven-roasting asparagus with a little balsamic vinegar; making a wild mushroom and green garlic risotto; muddling some fresh mint for a refreshing mojito; topping some strawberries with a homemade topping of nonfat Greek yogurt, lemon zest, and a touch of agave. So many delicious options!

A go-to is our grilled artichoke recipe. It’s so simple, yet so delicious. Plus, it’s so fun to eat artichoke! Take advantage of this spring vegetable now.