Platinum Record: Carl and Lisa Georigi
Balancing work and family, Platinum Dining Group owners Carl and Lisa Georigi have found the recipe for success.
Summer grilling season is here! This dish from the Platinum Dining Group's Taverna Restaurant showcases how even artichokes and lemons can become a delicious side salad with a little help from the grill!
Ingredients
SERVINGS: 4 Serving(s)
- 4 Long Stem Artichokes
- 2 cups Baby Arugula
- 1 Sliced Lemon
- 2 tablespoons Shaved Parmigiano
- 2 tablespoons Extra Virgin Olive Oil
- Salt & Pepper
Instructions
Toss the baby arugula with extra virgin olive oil, a pinch of salt & freshly cracked black pepper and set aside.
Place 4 long stem artichokes and a thick slice of lemon on the grill for about 1 minute on each side creating nice grill marks. Remove the artichokes and the lemon from the grill and cut the artichokes in half creating 8 pieces.
Place the arugula salad on the plate following with the 8 grilled artichoke pieces crisscrossing the stems. Garnish with the grilled lemon and freshly shaved Parmigiano.
Related Stories & Recipes
Grilled Spicy Shrimp with Lemon Vinaigrette
This dish from Platinum Dining Group's Taverna restaurant makes the most of summer flavors, with local seasonal produce, seafood on the grill, zesty lemon vinaigrette and an easy orzo pasta. &nbs...
