I mean, could there be a more appropriate springy recipe? I’m thinking no, but this one isn’t trying too hard with excessive amounts of green stuff. Or any green stuff, really. It is, however, a super simple snack/appetizer/side dish that happens to be VEGAN and takes all of 20 minutes to make.
It is also full of flavor and texture and just feels like warm-weather with the help of an indoor grill because our grill is under the house out of the way of the never-ending construction.
I love marinated artichokes straight out of a jar, especially on cheese plates or as a snack before dinner with nuts/wine, etc. We recently went to a new Italian restaurant in town and their antipasto platter had something similar to these: artichokes that tasted tangy and marinated and familiar but that were charred on the outside and served warm. I loved them (and ate them all, Jay can go either way on artichokes); the contrast of the tangy marinade and charred grilled bits was so good. HOWEVER, when I decided to make them there was no way in hell I was going to mess with a gazillion fresh artichokes even though they are in season. Trimming and choking fresh artichokes takes forever and I always find myself injured. Plus, Trader Joe’s has frozen artichokes, so the texture is a little more firm than a jarred version and they hold up really well on the grill.
So! We make a super quick marinade. You can do this the day before or right before grilling, the flavor is great no matter what. A few minutes on the grill just for some blackening, and then we serve hot, warm, room temperature, or cold after a day or two in the fridge. There is no wrong way to serve these, and I’d suggest making a massive batch because extra things to go with wine and cheese is not a bad thing ever. See also: Easter brunch/lunch.