Grilled Garlic Artichokes

Grilled Garlic Artichokes

Rated: Submitted By: rosiella Photo By: Cups N' Cake Prep Time: 5 Minutes Cook Time: 30 Minutes Ready In: 35 Minutes Servings: 4

"No more dipping artichokes in mayo! These artichokes are grilled with a lemon garlic basting sauce. This is the best way to eat artichokes."

INGREDIENTS:

2 large artichokes 1 lemon, quartered 3/4 cup olive oil

4 cloves garlic, chopped 1 teaspoon salt 1/2 teaspoon ground black pepper

DIRECTIONS:

1.	Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
2.	Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
3.	Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
4.	Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.

Don't forget to remove the choke!! 

If you aren't that familiar with artichokes then the choke is the fuzzy/furry looking think that you will see after you cut it in half. You could look it up online for more details but its pretty simple, and an important step. 

Thanks again to Cinthia Irvine for sharing this yummy recipe.

Mango Pie (healthy, raw, YUMMY!)

You need a food processor and blender. 

PIE Crust-
1 1/2 cup of your favorite nuts (I like almonds, cashews or macadamia).
3/4 cup dates
1 tbsp of honey or agave
pinch of salt

Put in food processor until all ground up and fine. Put in pie pan,smash it all down with hands, put in freezer until next step.

Filling-
4 mango's
2/3 cup coconut oil (melted)

Put in blender until creamy. Pour filling over crust. Stick in freezer until firm. Then eat!

I made this once using fresh pineapple and strawberries instead of mango. You could do any fruit you want. Good luck and let me know how you like this.

You could also just make the filling, put it in your freezer and eat as an ice cream or put in your fridge and eat as pudding. There is so much you can do with this simple recipe:)

Special Thanks to Cinthia Irvine for the recipe :-)