Yeah, I put the side before the main dish. Seared tuna is awesome, but doesn’t really require much explanation. (Plus, I’m still kinda working on my tuna-searing skills.) For the record, I seasoned the tuna with just a little salt and pepper.
Now, on to the main show / side dish. Start a big pot of boiling water squeeze a quarter of a lemon into it. To prepare the artichokes, wash them, cut the tops off, trim any nonsene at the bottom, and snip the points off the leaves. I always end up getting poked as I snip off the leaves. But it’s better to get poked in preparation that in consumption. Cut the artichokes in half top to bottom (along the longitude). Chunk the halved artichokes into the pot of boiling water for 15 minutes. Give them the occasional stir to make sure they’re getting uniform hot, bubbly water-love. After about 15 minutes, set them aside to drain all of the water out of them.
While you heat up your BBQ pit, make the lemon-garlic basting sauce. To do so, simply whisk together a cup of olive oil, 1/2 tsp pepper, 4 cloves of minced garlic, 1/2 tsp salt and the juice from the rest of that lemon. Baste the artichokes in the oil mixture, then place them on the grill. Grill for about 15 minutes, flipping and re-basting every few minutes.
And there you have it. An easy paleo meal that only took about 20 minutes from start to finish. In case you want those artichoke instructions in recipe form, I’ve included the Grilled Artichoke Recipe on my Recipes Page.