Grilled Turkey with Artichoke and Lemon Herb Sauce

Instructions

1. 1

   In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, thyme, rosemary, salt, and pepper to create a marinade.

   Tip: Prepare this marinade while preheating your grill to ensure maximum flavor infusion.

2. 2

   Brush turkey cutlets on both sides with half the marinade and let sit for 10 minutes. Toss artichoke hearts with remaining 2 tablespoons olive oil and season with salt and pepper.

   Tip: Don't over-marinate turkey as the acid can make it mushy; 10 minutes is ideal.

3. 3

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

4. 4

   Place turkey cutlets on the grill and cook for 5-6 minutes per side until internal temperature reaches 165°F, turning once. Transfer to a warm plate and tent with foil.

   Tip: Use a meat thermometer to ensure turkey is fully cooked without drying out.

5. 5

   Grill artichoke halves cut-side down for 3-4 minutes until caramelized, then flip and grill the round side for 2-3 minutes until tender.

   Tip: Listen for a gentle sizzle when placing artichokes on the grill; this indicates proper heat contact.

6. 6

   In a small saucepan over medium heat, combine white wine, vegetable broth, and remaining 1 tablespoon lemon juice. Simmer for 2 minutes to reduce slightly.

7. 7

   Remove the sauce from heat and whisk in butter until melted and incorporated. Stir in lemon zest.

   Tip: Adding butter at the end creates a silky, restaurant-quality sauce without the need for cream.

8. 8

   Arrange grilled turkey and artichokes on serving plates, drizzle with lemon herb sauce, and serve immediately while hot.

   Tip: Any remaining sauce can be spooned over grains or vegetables as a delicious accompaniment.