Grilled Baby Artichokes with Mixed Herbs Vinaigrette

Total Time:
1 hr 20 min
1 hr
20 min

6 to 8 servings

  • Artichokes:
  • 2 lemons, halved
  • 2 tablespoons olive oil
  • 2 tablespoons kosher salt
  • 15 baby artichokes, trimmed
  • Vinaigrette:
  • 2 tablespoons Dijon mustard
  • 2 teaspoons honey
  • 1 teaspoon finely grated lemon zest
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • Canola oil, for brushing
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh oregano
  • Pinch red pepper flakes
  • Grilled Italian bread, for serving
  • 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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    This recipe is featured in:

    Summer Entertaining Guide