Steamed Artichokes with Lemon Butter Sauce & Grilled Shrimp Skewers

I feel as if June just crept up on me like my husband in the night (don’t worry, i’m talking about him jumping out at me from scary places because for some really weird reason, he loves to freak me out!) Except, this is a different kind of scary–i’m freaked out because with the start of June comes the end of Spring, and I have no idea where it went! Officially, I still have a week or two left, and I plan to use that time to its full capacity by cramming in some awesome spring-time recipes.

One recipe I had to get in was artichokes with lemon butter sauce. I have procrastinated cooking this recipe right to the very end of the season–because for some reason, artichokes just scare me! Until today I had no idea how to prepare or cook them, but after turning to youtube for a quick tutorial, I found out that not only are they extremely EASY to make and prepare, but they’re elegant, delicious and healthy too.
And I found out why they are called ART-ichokes! Could I have blogged a better ingredient? I’m feeling an abstract art piece coming on for my kitchen….
Anyway, let me give you the link to the youtube video I found: How to cook an artichoke because it might be better than me explaining it. All you have to do is cut off an inch of the stalk, trim the leaves at the bottom. Cut the top off the artichoke (about 2 inches in) and then trim each leaf, so instead of being at a point, they will be flat.
Then place in three inches of boiling water, put a lid on the pot, and boil for 35 minutes! Why was I so scared to make these??! I feel so silly now. I also decided to grill up some shrimp skewers. it took the same amount of time to prepare and cook the shrimp as it did for the artichokes to cook, so not only did the meal come together nicely, but the lemon and garlic in the shrimp complimented the artichokes really well too.

2 tsp kosher salt
2 tsp sugar
2 to 2 1/2 pounds peeled, deveined shrimp, rinsed and drained
1/4 cup olive oil
1/4 cup chopped parsley
1 tablespoon grated lemon peel
2 or 3 cloves garlic, peeled and minced
1/2 teaspoon fresh-ground pepper

Preheat the grill to 350degF. (Medium-high heat). Combine all ingredients in a bowl

Stir to coat well Thread the shrimp on skewers, so that the end and tail of the shrimp make a C shape Cook for 5-6 minutes total (about 3 minutes per side)

Prepare the lemon butter sauce by melting 8Tbsp butter and adding the juice of 1/2 a lemon
Then serve the steamed artichokes with the lemon butter sauce and grilled shrimp skewers. The artichokes turned out perfectly!!! That tutorial on youtube was so awesome, that I will definitely make them this way every time! But as far as the shrimp, I kind of got a little side-tracked and let them burn! My excuses are good though: I was simultaneously making mac n cheese for my kiddos, and they were taking me outside to see a birds nest, then my husband came home from work, and was trying to get my attention by shaving a weird beard, and I kind of forgot all about the shrimp getting all crispy in my grill! (Here he is hiding his beard behind some artichoke leaves!) Oh dinner times are always fun at my place!

Enjoy this recipe (and what’s left of Spring) guys!

<3 Sarah