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filet mignon with rose sauce for mother's day
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Prepping Vegetables for Grilling

Ingredients

Artichokes

  • 4 medium artichokes
  • 2 quarts water
  • 1 Tbsp. white wine vinegar
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. salt
  • ΒΌ tsp. black pepper
  • 1 Tbsp. lemon juice

Broccoli

  • 1 crown of broccoli large
  • 1 Tbsp. canola oil
  • 1/4 tsp. salt

Asparagus

  • 1 lb. asparagus
  • 2 Tbsp. canola oil
  • 1/4 teaspoon salt

Instructions

Artichokes

  • In a 4 qt. pot combine water, white wine vinegar, olive oil, salt, black pepper, and lemon juice.
  • Clean artichokes by peeling off petals until interior tender green pedals are exposed. Trim down the sides and the stem peeling away a thin layer. Trim the top of the petal end and stem end, split in two lengthy wise. With a small spoon, scoop out the furry choke from each of the artichoke halves. Place trimmed artichoke hearts in pot.
  • Cover the pot and bring to a simmer over medium-high heat; reduce the heat to medium low to maintain a gentle simmer. Poach the artichokes for 8-10 minutes, or until the tip of a paring knife slides in easily at the thickest point.
  • Remove the artichoke hearts and cool on a sheet pan.
  • Reserve cooking liquid for blanching broccoli.

Broccoli

  • Peel the broccoli stem and trim to 6 inches long from florets on top.
  • Cut broccoli into quarters.
  • Blanch broccoli in boiling cooking liquid reserved from artichoke hearts for 1 minute.
  • Remove and drain well. Place on sheet pan with artichokes.
  • Drizzle with oil and season with salt.

Asparagus

  • Trim the woody end of asparagus off and lay in single layer on baking sheet.
  • Season with oil and salt.