Instructions: Score root end of each onion. Cook in lightly salted boiling water until tender (15 to 20 minutes). Remove onions from pan with a strainer to a bowl of ice water. Peel. Towel dry. Place in a bowl with the artichoke hearts. Add half of the salad dressing, chopped garlic, and all of the tomato paste; toss to coat. Set aside.

While the onions cook, trim the the chops; rinse and towel dry. Combine the parsley and the remaining salad dressing on a plate and coat the both sides of the chops. Set aside.

Wash and dry the potatoes and micro-bake. Keep warm.

While the potato bakes, preheat the grill: George Foreman. When the grill is ready, place the chops on the lower end of the sloped grill; spoon the artichoke-onion mixture above. Close the grill and cook for 5 min to 7 mins.

Arrange a potato, chop and artichoke-onion mixture on each plate. Crumble feta the artichoke-onion mixture. Season all with a few grindings of pepper. Use salt to taste. Splash with balsamic vinegar (optional).

Description: "Artichoke hearts and pearl onions are grilled along side pork chops in a Foreman electric grill. Review: Heaven splashed with a little Start to Finish Time:
"0:30"

Serving Ideas : Boiled potato cubes; or small pasta

NOTES : The idea that inspired this meal used the baby artichokes and shallots. The marinade was tarragon, garlic, olive oil and lemon juice.

Served with baked potato (which I thought was too much food) but. Would be good with french bread instead.

Our four-burger Foreman grill, just held the meat and all but 1/4 cup of the vegetable mixture; which I put in the top warming tray.

Heaven splashed with a little balsamic vinegar!

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