Grilling Mania! Making a whole meal over charcoal

Yesterday was 75 degrees and not a cloud in the sky. Perfect grilling weather.

Taunted by a display of artichokes at the Trader Joe’s across the streeet from my office, I put together this meal. The whole thing is cooked entirely on the grill. (Although, you have to steam the artichokes first, so that may be cheating).

I didn’t really have a recipe for this. As it was a weeknight, I took a few shortcuts. The flatbread was Trader Joe’s pizza dough (I haven’t actually been able to make better myself), and the chicken kabobs were Trader Joe’s “Chicken Asada,” sliced up and threaded onto skewers.

The only part I made from scratch was the artichokes, and I bungled that by attemping to clean them first (as in this video), rather than steam them and scoop out the inediable insides afterwards. Despite being a hassle, the artichokes were a nice break from the salad/kale that I eat as a veggie side at least five days a week.


Grilled Artichokes

Adapted from The Kitchn


At least one artichoke per person


  • Trim the artichoke as you would for any recipe, removing the toughest, outermost leaves, trimming the top, and snipping off the spiky ends of each leaf.
  • Steam the artichokes until tender you can easily pull out a leaf
  • ¬†Again, follow any recipe for cooking artichokes that we mentioned above.
  • Drain the artichokes and cut them in half, lengthwise.
  • Scoop out the prickly purple0ish leaves and hairy parts, which will be exposed and visible once you slice open the artichoke.
  • Brush the cut surface with olive oil and grill it just until you get some char marks.

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