Grilled Baby Artichokes with Mixed Herbs Vinaigrette
Total:
1 hr
Active:
1 hr
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr
Active:
1 hr
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Artichokes:
Vinaigrette:

Directions

For the artichokes: Fill a large pot with cold water. Squeeze the lemons into the water, and then drop them into the pot. Add the olive oil and salt. Add the artichokes and cook until a paring knife inserted into the center meets with a little resistance, about 15 minutes. Drain and shock in cold water for 30 seconds. Drain again and transfer to a sheet lined with paper towels to dry.

While the artichokes are cooking, make the vinaigrette: Whisk the mustard, honey, lemon zest and juice and some salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.

Heat a charcoal or gas grill to high. Halve the artichokes, brush with canola oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides, about 2 minutes per side. Transfer to a large bowl and toss with the vinaigrette, herbs and red pepper flakes.

Serve with grilled Italian bread.

IDEAS YOU'LL LOVE

Spinach Artichoke Beef Wellington

Recipe courtesy of Food Network Kitchen

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Baby Carrots

Recipe courtesy of Rachael Ray

Grilled Artichokes with Creamy Champagne Vinaigrette

Recipe courtesy of Giada De Laurentiis

Dry Rub Baby Back Ribs

Recipe courtesy of Food Network

Baby Lima Beans (Butterbeans)

Recipe courtesy of Trisha Yearwood

Spinach Artichoke Dip

Recipe courtesy of Ree Drummond

Vanilla Dutch Baby (Puffed Pancake)

Recipe courtesy of Melissa d'Arabian

Vanilla Dutch Baby (Puffed Pancake)

Recipe courtesy of Melissa d'Arabian

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking