• Choose a category
• All
• Classic-Fiction

3. Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 6 minutes, depending on the heat of the grill. Lemons should be soft and slightly charred.

To keep bamboo skewers from burning, soak them in warm water for at least 30 minutes before using. Cooking times may be a bit shorter for metal skewers, which conduct heat.

tuna kabobs with marinated baby artichokes

MAKES 8

The baby artichokes are cooked in advance, so they only need to be grilled for a short time.

3 tablespoons Dijon mustard

1 tablespoon fresh lemon juice

½ teaspoon crushed red pepper flakes

8 tablespoons extra-virgin olive oil

1 garlic clove, minced

1½ pounds tuna loin, cut into 1½-inch cubes

Marinated Baby Artichokes (recipe follows)

1 tablespoon coarse salt

½ teaspoon freshly ground black pepper

1. Whisk together the mustard, lemon juice, red pepper flakes, 6 tablespoons olive oil, and garlic in a large bowl. Add the tuna, and toss to coat.

2. Thread 4 cubes of tuna, alternating with artichokes, on each of 8 skewers. Gently brush with some of the remaining olive oil. Season with salt and pepper.

3. Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until the tuna is brown and charred on the outside and warm but still rare in the middle, about 5 minutes, depending on the heat of the grill. The artichokes should be tender and slightly charred.

marinated baby artichokes

MAKES 2 CUPS

These make a wonderful addition to any summer salad or antipasto. They can also be served as a side dish for roasted or grilled lamb.

2 lemons

1½ pounds baby artichokes

1 head garlic, cut in half

2 tablespoons whole black peppercorns

2 tablespoons coarse salt

¼ cup extra-virgin olive oil

1 small bunch fresh thyme

Pinch of freshly ground black pepper

1. Fill a large bowl with cold water; juice 2 lemons into the water. Set aside. Trim the spiky tops, tough stems, and outer leaves from the artichokes; halve lengthwise. Scrape any pink choke out from the center, leaving the artichoke half intact. Transfer cut artichokes to acidulated water immediately.

2. Drain the artichokes. Fill a large saucepan with water. Add the artichokes, garlic halves, peppercorns, 1½ tablespoons salt, 2 tablespoons olive oil, and thyme to saucepan. Set over high heat; bring to a boil. Reduce heat; simmer, using a few layers of cheesecloth or a plate to keep the artichokes submerged, until tender when pierced with a sharp knife, about 5 minutes.

3. Remove from the heat, and drain. Reserve the artichoke halves, some of the garlic, and a few sprigs of thyme. Place in a bowl, and drizzle with the remaining 2 tablespoons olive oil. Season with the remaining 1½ teaspoons salt and pepper. Keep refrigerated, up to 5 days, until needed.

scallop kabobs with beets and prosciutto

MAKES 8

If baby beets are not available, use large beets cut into 1-inch chunks.

1½ pounds baby beets, scrubbed, tops trimmed

2 pounds sea scallops, muscle removed

¼ pound prosciutto, thinly sliced

4 sprigs fresh mint

2 lemons

2 tablespoons extra-virgin olive oil

1 tablespoon coarse salt

1 teaspoon freshly ground pepper

1. Fill a large saucepan with cold water. Add the beets; bring to a boil. Reduce heat to a simmer; cook until the beets are fork tender, about 15 minutes. Remove from heat. Let cool slightly; rub away the skins with a paper towel. Cut the beets in half, and set aside.

2. Rinse the scallops; pat dry. Wrap the scallops in prosciutto, tucking a leaf or two of mint between prosciutto and scallop. Thread 4 scallops, alternating with beets, on each of 8 skewers. Squeeze the juice of 1 lemon over the skewers. Brush gently with some olive oil, and season with salt and pepper.

3. Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and