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While your potatoes roast the rest of the dish is prepared and everything is tossed together at the end for an easy farm share side.
Lemon, herbs, and garlic are mashed and chopped into submission to be sprinkled a top anything that needs a little kiss of extra flavor. Use the herbs available to you, such as basil, parsley, sorrel, tarragon, mint, rosemary or more. Let you garden be your guide.
Any size artichoke will do, from jumbo to itty-bitty baby artichokes. The cooking times will vary, when you boil them and when you grill them, but adjust as needed with the size artichoke you have available. To test them just poke the stem with a knife.
This could easily become your favorite way to eat asparagus as thick stalks take on amazing slightly charred flavor with an almost creamy center. The actual cooking time depends on the thickness of the asparagus, just watch it and pull it when they are tender to the bite with dark stripes.
I will admit, when this grilling the salad craze started I was very hesitant to get on board. But, then I grilled endive and suddenly a heart of romaine was no longer safe. Plan to sear quickly at the last minute and serve while still hot with slightly charred edges.
