Grilled Tempeh with Artichoke and Lemon Herb Marinade

Instructions

1. 1

   Slice each tempeh block lengthwise into two 0.5-inch thick steaks. Steam the tempeh steaks for 10 minutes to soften, then pat dry with paper towels.

   Tip: Steaming removes bitterness and helps the tempeh absorb the marinade better.

2. 2

   In a shallow bowl, whisk together 4 tablespoons olive oil, lemon juice, minced garlic, thyme, oregano, salt, pepper, and red pepper flakes.

   Tip: Prepare the marinade while the tempeh steams for efficiency.

3. 3

   Place the steamed tempeh steaks and artichoke heart halves in the marinade, gently coating all sides. Let sit for 10 minutes.

   Tip: Don't over-marinate tempeh as it can become mushy; 10 minutes is ideal.

4. 4

   Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.

   Tip: Use a grill brush to clean grates thoroughly before cooking.

5. 5

   Place tempeh steaks and artichoke halves on the hot grill with the cut-side down. Grill for 5-7 minutes without moving them.

   Tip: Resist the urge to flip early; let grill marks develop for better flavor and texture.

6. 6

   Carefully flip the tempeh and artichokes, then grill for another 5-7 minutes until golden brown and tender.

   Tip: Artichokes are done when you can easily pierce them with a fork.

7. 7

   Transfer grilled tempeh and artichokes to a serving platter. Drizzle with remaining 2 tablespoons of fresh olive oil and lemon zest.

   Tip: Fresh oil at the end adds brightness that cooking reduces.

8. 8

   Scatter fresh parsley over the top and serve immediately with extra lemon wedges on the side.

   Tip: Serve warm for the best flavor and texture.