Thursday, June 23, 2011

Grilled Artichoke Bites

These disappeared quickly.

This is my take on a recipe I found when watching Private Chefs of Beverly Hills, a show that used to air on the Food Network. I'm not a big fan of food shows that concentrate more on drama than food, but Private Chefs of Beverly Hills did have a lot of great appetizer ideas.

Makes: 10-12 appetizers
Prep time: 10 minutes
Cook time: 15 minutes
Printable Recipe


  • 2 14oz cans of medium sized artichoke hearts, drained
  • Skewers (soaked in water for 30 minutes if using wood or bamboo)
  • 1 T olive oil
  • 1/2 white onion, minced
  • 1 cup fresh spinach, julienned
  • 1 cup Greek yogurt
  • 1/2 cup mozzarella cheese, shredded
  • 4 T freshly grated Parmesan
  • 3 T fresh basil, julienned
  • Dash ground nutmeg
  • Salt and freshly ground pepper

1. Fire up your grill. Cut all but two of the artichoke hearts in half. Skewer the halves and place on the grill. Grill, turning once, until tender and lightly charred. Remove.

2. Heat the oil in a large skillet over medium-high heat. Saute the onions until tender.

3. Add the spinach and cook until wilted.

4. Chop the reserved two artichoke hearts. Add them to the skillet along with the mozzarella and Parmesan. Cook until cheese is melted. Remove from heat.

5. Stir in basil and nutmeg. When mixture has cooled slightly, stir in the yogurt and season with salt and pepper. Spoon mixture onto artichoke heart halves and serve.

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