Grilled Artichokes With Basil Curry Sauce

I’m not gunna lie. When I think of artichokes, I think of lots of work in the kitchen and that’s simply time we just don’t have, right?

I usually revert to the canned artichokes, drain them and then roast them, however, I do my best to refrain from the canned items due to their sodium count and whatnot, so…I bought a bunch o’ artichokes and had a bit of fun.

Just Me, the Chokes and a hot Grill.

Now, picture that in a tiny Manhattan apartment.

Classic, right?

That’s what I thought.

Not too time consuming, not too intense, these grilled artichokes are delicious hot, room temp or chilled. I created a tasty Basil Curry Sauce with cashews, avocado, fresh basil and curry paste for a fun dipping sauce that you can spread atop these grilled chokes.

I’ve even been using the left-over sauce to spread atop baked tofu and ontop of my eggs and toast. Pretty nifty, huh?

So, go ahead. Strike up that grill.

It’s 60 degrees in good ol’ Manhattan today and Spring is a comin’!

Yeah. It’s grill time, people.

Strike it up.

Grilled Artichokes with Basil Curry Sauce
Gluten-Free and Vegan
Serves 4

4 large artichokes
2 limes
1 Tbsp. olive oil
1/3 tsp. sea salt
1/3 tsp. freshly ground white pepper
1/2 tsp. chili powder
2 tsp. curry paste
1/4 cup fresh basil, finely chopped
1 cup cashews
1 ripe avocado, peeled, pitted and chopped
1/4 cup fresh orange juice

Fill a Dutch oven with water; add juice of 1 lime. Carefully trim leaves from artichoke tops and remove outer layers of leaves. Slice an inch off the artichoke stems and place each artichoke into the lime water. With all 4 artichokes in the lime water, cover the Dutch oven and bring to a boil; boil for 15-20 minutes or until artichokes are soft and tender. Transfer artichokes to a plate and let cool for approximately 5-10 minutes or until safe to handle.