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Memorial Day weekend was our first weekend with nothing on the schedule since December! I can’t lie; we were both pretty darn excited to have a three day weekend working around the house and just hang-out together. We got a lot done around the yard, did some cleaning, finished a few projects, ran some errands, and even did a little cooking. Honestly, the yard is looking worlds better.

We actually made it to the farmers market in our town for the first time this spring. It was cute and had a surprisingly decent selection. One of the things we found there was a local producer who creates herb infused oil (check them out here). We tried quite a few, and they were all good, but we settled on the rosemary and the garlic basil. You know me, how could I resist garlic!

Hubby broke out the grill and smoked a few things on Saturday.  Artichokes were just $2.99 a price, so we decided to give them a try on the grill. The flavor it imparted was wonderful, but it did leave them pretty crisp around the edges. I might try soaking them if we decided to try it again.

Growing up we always dipped our artichoke in garlic butter. Since we had just grabbed the herb infused oils that day, I decided to go a little lighter and create a pesto with the basil garlic oil. Served with a smoked pork loin, it was a tasty dinner!

Grilled Artichokes with Pesto Dipping Sauce  

We smoked our artichokes for about an hour at 300⁰.

3 Tbs basil garlic oil
1 handful basil leaves
2 cloves garlic
Dash lemon juice
2 Tbs Parmesan

Puree all ingredients in a food processor until smooth.

*This post was not sponsored or perked in any way (although I would be open to it! :-).

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