1. Grilled artichokes
My mom used to make the traditional streamed artichoke with mayo dip as an app so this one brings me back. I cook it with olive oil and all of the vitamins, antioxidants and fiber in this little treat make it worth your while to get peeling on those layers.
To prepare. Cut the top leaves and the bottom of the stem off. Trim the spiky tips off outer leaves and coat with lemon juice to prevent browning. Use a vegetable peeler to peel rough outside off the stem. Cut in half lengthwise and scoop out the hairs in the middle. (Mellon baller works great!) Steam for 20 minutes. Meanwhile, heat about 3 tablespoons of olive oil, 1/4 teaspoons salt and 1 tablespoon chopped rosemary in a glass dish in the microwave for 30 seconds. Let the oil sit and infuse while you steam. When the artichoke is steamed, use half of your oil to coat both sides of the artichoke and place cut side down on the grill or grill pan for 5 minutes until you get a nice grill mark. Peel and dip in your remaining oil table side! (Note: one artichoke serves 2 people.)
2. Roasted brussel sprouts
Don't say it. You DON'T hate brussel sprouts, you just think you do! Roasted at at higher temp with balsamic makes these crispy and candy-like on the outside. No mush. No bitter taste.
To prepare. Simply cut 2-3 cups of brussel sprouts in half and toss in a ziplock bag with: 3 tablespoons balsamic vinegar, 3 table spoons olive oil, salt and pepper to taste. (Don't be shy with salt, it adds to the crisp factor!) Roast at 400 degrees for 35 to 40 minutes. Enjoy!