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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Grilled Baby Eggplant with Balsamic Glaze

Recipe courtesy of Trisha Yearwood

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

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Vanilla Dutch Baby (Puffed Pancake)

Recipe courtesy of Melissa d'Arabian

Baby Back Ribs

Recipe courtesy of Valerie Bertinelli

Baby Lima Beans (Butterbeans)

Recipe courtesy of Trisha Yearwood

Dry Rub Baby Back Ribs

Recipe courtesy of Jamie Deen

Browse Reviews By Keyword

          Latest Stories