Grill pan night

Badass grill pan to the rescue. As I am writing this from the future, I am happy to say that the bruschetta has become a staple around here. Easy and YUM! (Yeah, that’s right. The future.)

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Grilled Artichokes with Parsley and Garlic (Giada De Laurentiis)

Ingredients

  • 6 fresh artichokes
  • 2 lemons halved, plus 1/3 cup freshly squeezed lemon juice
  • 3 tablespoons freshly chopped flat-leaf parsley
  • 1 teaspoon minced garlic
  • Salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil

Directions

Bring a large pot of salted water to a boil. Preheat grill to medium-high heat.

Trim the stem from each artichoke to 1-inch long, then bend back and snap off dark outer leaves. Cut top inch of artichokes with serrated knife. Using a vegetable peeler, peel dark green areas from stem and base of artichoke. Quarter each artichoke. Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the center of each wedge.

Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir. Continue with remaining artichokes.

Once finished, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes.

Drain the cooked artichokes and place onto preheated grill. Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.

Meanwhile, in a medium sized bowl, add remaining lemon juice (1/3 cup) parsley, garlic and salt and pepper, to taste. Gradually drizzle in olive oil.

Toss or drizzle the grill artichokes with the garlic/parsley mixture and serve.

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Mediterranean Bruschetta (Giada De Laurentiis)

Ingredients

For the bread:

  • 1 pound ciabatta bread loaf, cut into 1/2-inch wide slices (about 16)
  • 1/4 cup olive oil
  • 1lemon, juiced (about 3 tablespoons)
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper

For the topping:

  • 1 (15-ounce) container whole milk ricotta cheese
  • 2 large tomatoes, seeded and diced (about 2 cups)
  • 3 tablespoons finely chopped fresh mint leaves, plus more for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

For the bread:

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread slices with olive oil. Grill the bread until golden on both sides, about 2 to 3 minutes per side. Remove the bread, and squeeze the lemon juice over the bread slices. Sprinkle the bread slices with dried oregano, salt, and pepper.

For the topping:

In a medium bowl combine the ricotta, tomatoes, 3 tablespoons mint, salt, and pepper. Gently stir to combine.

To serve, either spoon the cheese topping over the bread and sprinkle more chopped mint over the bruschetta for garnish, or place the cheese topping in a bowl and serve with the grilled bread alongside.

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