Grilled Baby Artichokes with Mixed Herbs Vinaigrette

  • Level: Easy
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 6 to 8 servings
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2 lemons, halved 

2 tablespoons olive oil 

2 tablespoons kosher salt

15 baby artichokes, trimmed 


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 


  1. 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.
  2. 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.
  3. 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.
  4. Serve with grilled Italian bread.
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