Savoring Spring

using fresh ingredients out of the garden. strawberries, herbs and artichokes.

Grilled Artichoke

1 large artichoke

prepare the artichoke by cutting about an inch off the top with a sharp knife. Use scissors to clip the thorny tips off of all the outer leaves. cut the artichoke in half down through the middle, then bring some water to a boil in a large saucepan to steam the artichokes.

the water should be a couple inches deep in the pan, but not so much as to cover the artichokes. if you have a steamer, that will work as well. when the water is simmering, add the artichokes, cover, and steam for 40 to 45 minutes or until the artichoke is tender.

preheat your barbecue grill to high heat. i use a santa maria style bbq.

when the steamed artichokes are cool enough to handle, use a spoon to scrape out the fuzzy choke inside each half. drizzle olive oil over the entire surface of each steamed artichoke half and place each half, flat side-down on the preheated grill. grill for 4 to 6 minutes or until dark charring marks appear on the face of each half. Serve grilled-side-up

serve with you favorite dipping sauce, mayonnaise or infused olive oil

Strawberry Rhubarb Crisp

2 c. rhubarb pieces (about 1/2 lb.)

1 c. sliced strawberries

1/2 c. sugar (I use organic sugar)

1 tsp. vanilla

1/2 and 1/4 c. flour, divided

1/2 tsp. cinnamon

1/4 c. brown sugar

1/2 c. old fashioned rolled oats

1/4 tsp. nutmeg

1/4 c. butter, melted and cooled for streduel

1 T. butter melted to grease baking dish

grated lemon rind of 1/2 a lemon

in large bowl combine rhubarb, strawberries, sugar, 1/4 cup flour and cinnamon. transfer to greased inch baking dish.

in another bowl combine remaining 3/4 cup flour with brown sugar, oats and nutmeg. Add butter and blend well to create the streduel. sprinkle streduel over rhubarb mixture and bake at 350 degrees for 35-40 minutes.

you can easily double this recipe..