Post image for Grilled Artichokes with Roasted Striped Beets

It’s grilling season, and this combination of artichokes and beets, make a refreshing vegetable kabob. Many times when I visit the weekly Farmers Markets, I’m looking for what’s in season to be added to our menu. I’ll pick up fresh seasonal vegetables to take home and create a simple dish, with the addition of a protein. These beets are small and rainbow in color, so they cook up quickly. If using red beets also look for smaller ones for fast cooking. I added radishes, which are a Greek favorite, but you can add squash, small tomatoes, red onions, or whatever you find at the market!

A Few Artichokes Facts:

Fresh Artichokes

The globe artichoke, also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as food. The edible portion of the plant consists of the flower buds before the flowers come into bloom.

Make sure you clean the inside of the artichoke, where the hairy thistle is. Use a spoon to gently remove it. If you boiling the whole artichoke, I tend to clean the thistle afterwards because it’s easier to remove once cooked.

Grilled Artichokes, Roasted Striped Beets with Rainbow Radishes

Ka-bob style grilled artichokes and radishes for an easy outdoor side.

Course Appetizer

Cuisine Greek

Keyword appetizer, artichokes, california greek, grilled

Author Mary Papoulias-Platis

Ingredients

4 beets, washed and roasted whole
4 small artichokes, cooked and cleaned
2-3 radishes, halved
2 tablespoons olive oil
1 teaspoon balsamic vinegar
2-3 leaves of parsley, finely chopped

Instructions

Wrap the un-peeled beets in foil and roast in an 350 degree oven for 30-40 minutes until soft.
Peel while still warm, and slice into quarters. Set-aside.
Place artichokes in a pot of boiling water, and cook for 35-45 minutes until knife can be pierced easily in the stem.
peel away all the leaves, remove the center carefully not to break the artichoke. Trim all around any rough outer-skin. Cut in half and set-aside.
Wash and cut radishes in half.
Skewer the cooked beets, radish, and cooked artichoke. Lightly oil the BBQ and cook the skewers for 2-3 minutes on each side.
Sprinkle with fresh parsley, olive oil, and salt and pepper.
Drizzle with balsamic vinegar. Serve warm.

Recipe Notes

BBQ techniques: I often BBQ the vegetables separate in a special grill pan, or on a greased foil sheet so the skewers don't burn.
Then, I take the separate pieces and place them on the skewer.

I love artichokes and they can be prepared in many different ways. The Greeks cannot wait for the first arrival of artichokes at the their farmer’s markets!

Thyme Infused Artichokes with Pesto

Lamb Stew with Artichokes

Greek Braised Chicken with Artichokes