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.
Like a dry rub. But a glaze! For ham!
Because Beck loves ham. This was her birthday ham!
I didn’t really intend for it to happen that way, but I knew I wanted to show you a new Big Meat kind of dealio for Christmas, because turkey is all well and good but we kind of know how to do that, you know? So I decided to make a ham, but then I’d have a whole ham 3 weeks before Christmas. SO I MADE HAM FOR BECK’S BIRTHDAY. Aren’t you glad you know that. No question mark. I made little sandwiches for her party and diced up a ton of it for her, and everyone was pleased.
There is a local-ish regional chain called Honeybaked Ham where we live, and the price for ham there is exorbitant. Truly ridiculous. BUT, Honeybaked has this great sugary spicy crust and obviously there is a benefit to outsourcing a thing or two for holiday meals. I’m a big Honeybaked fan, but wanted to make my own for fun and to save money. Spoiler alert: this was super easy and delicious, and definitely something I’ll do myself again. It’s not time consuming at all, and I even bought a spiral-sliced ham for ease of serving. Whee!
Remember at Chrismas-ish time when I made these super duper cute individual beef wellingtons?
They were so great.
I made a big one! THAT was great too.
I actually made this for Christmas with Jay’s family. They eat beef Tendahhhhhloin (they’re southern, it’s OK) every Christmas, and this was a fun twist on it. Because…..it has pastry in it.
It was SUPER easy to make ahead, too. We made it at our house and then just baked it once we were all together.