Grilled Artichokes with Lemon-Garlic Sauce

These bite-sized bar snacks/appetizers are perfect with grilled chicken or seafood.
Grilled_Artichokes_with_Lemon-Garlic_Sauce

Ingredients:

8 baby artichokes, halved with chokes removed
1 Tbsp. Ready-Set-Serve Peeled Garlic, roasted and mashed
2 Tbsp. Ready-Set-Serve Lemon Juice
1 Tbsp. unsalted butter, melted
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. red pepper flakes

Instructions:

Boil artichokes until tender, approximately eight minutes. Drain and dry. Place each half on a hot grill and cook until char marks appear.
Mix together garlic, lemon juice, butter, olive oil, salt, and red pepper flakes.
To serve: put two halves on a serving plate and drizzle with lemon-garlic sauce.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.