Yields 4 main dish servings or 6-8 salad servings.
Notes:
In place of the teriyaki ginger sauce use 1 and 1/2 cups sesame teriyaki sauce + 1/2 teaspoon ground ginger, or 1 and 1/2 cups sesame teriyaki sauce + 1 cube frozen ginger.
In place of the frozen artichoke bottoms use 1 (11–14-oz) (300-400 g) can or jar of artichoke bottoms, drained and thoroughly rinsed to remove brine.
Tips:
To add some extra crunch and flavor, toss in French’s fried onions.
Photography: Lisa Monahan.
Food Styling: Chanie Nayman.
substitute I love skirt steak, but it’s a little pricey, like you said in your post. What would be another great protein to pair with artichokes and this marinade?
I have a skirt steak palate with a hamburger budget. That said, I don’t use a lot of skirt steak so it’s not as bad as you might think. I also buy it on sale and freeze it in one pound strips so I can always make it. But when I don’t have it, or even just want to change it up, I use dark meat cutlets. You will see as other recipes get posted it’s my favorite go to protein. Juicy and lean (my butcher does a great job cleaning it) it pairs so well with artichokes and this marinade. Good luck!