Grilled Black Beans with Artichoke

Instructions

1. 1

   Prepare artichokes by cutting them in half lengthwise and removing the fuzzy choke center with a spoon if using fresh artichokes. Pat dry with paper towels.

   Tip: Pre-frozen artichoke hearts can be used for convenience—just thaw and pat dry thoroughly.

2. 2

   In a large bowl, whisk together olive oil, lime juice, minced garlic, cumin, smoked paprika, salt, and pepper to create a marinade.

   Tip: Make the marinade 10 minutes ahead to allow flavors to meld together.

3. 3

   Add the drained black beans and artichoke halves to the marinade, tossing gently to coat evenly. Let sit for 10 minutes.

   Tip: Don't skip the marinating step—it infuses the vegetables with flavor and keeps them moist during grilling.

4. 4

   Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.

5. 5

   Arrange artichoke halves cut-side down on the grill and cook for 5-7 minutes until golden char marks appear, then flip and cook another 4-5 minutes.

   Tip: Listen for a light sizzle when placing artichokes on the grill—if it's too quiet, your grill isn't hot enough.

6. 6

   In a grill basket or on foil, spread the black beans in a single layer and grill alongside the artichokes for 8-10 minutes, stirring occasionally, until slightly charred and heated through.

   Tip: Using a grill basket prevents small beans from falling through the grates.

7. 7

   Transfer grilled vegetables to a serving platter and top with diced red onion, fresh cilantro, and jalapeño pieces.

8. 8

   Drizzle any remaining marinade over the finished dish and serve immediately while still warm.

   Tip: For extra flavor, squeeze additional fresh lime juice over the top before serving.