Save Recipe Print
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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Smoked Baby Back Ribs

Recipe courtesy of Food Network Kitchen

Baby Back Ribs

Recipe courtesy of Dave Lieberman

Spicy Baby Back Ribs

Recipe courtesy of Ree Drummond

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Stovetop Stuffed Artichokes

Recipe courtesy of Trisha Yearwood

Baby Lima Beans (Butterbeans)

Recipe courtesy of Trisha Yearwood

Gorgonzola Spinach Artichoke Dip

Recipe courtesy of Rachael Ray

Vanilla Dutch Baby (Puffed Pancake)

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword