A Rainbow of Yumminess

So, part of this whole having-to-move fiasco is trying to use up or get rid of things that we don't want to schlep to our next destination... including two huge bags of charcoal.  Max keeps suggesting that we barbecue to try to get through our stockpile.  Yesterday, we grilled up a simple and tasty meal that was so colorful, I just had to share.

The onion and shrimp (skewed separately as the onions take longer to cook) are simply dressed with olive oil, salt and pepper, allowing the natural freshness and deliciousness of the food to shine through. We steamed the artichokes first until just tender in a bit of chicken broth and then crisped them on the grill.  If you've never dealt with an artichoke before - snip the pointy ends off each of the leaves with kitchen shears and then cut the choke in half.  After steaming, scoop out the "hairy" center with a spoon and then grill.  We also enjoyed some roasted purple cauliflower.