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.

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