Grilled Baby Artichokes With Mixed Herbs Vinaigrette
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
37
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Olive Oil2 tbsps
Dijon Mustard2 tsps
Honey1 cup
Extra-Virgin Olive Oil2 tbsps
Mint (chopped fresh)2 tsps
Oregano (chopped fresh)1 pinch
Red Pepper FlakeDirections:
1
For the artichokes: Fill a large pot with cold water
2
Squeeze the lemons into the water, and then drop them into the pot
3
Add the olive oil and salt
4
Add the artichokes and cook until a paring knife inserted into the center meets with a little resistance, about 15 minutes
5
Drain and shock in cold water for 30 seconds
6
Drain again and transfer to a sheet lined with paper towels to dry
7
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
8
Slowly whisk in the olive oil until emulsified
9
Heat a charcoal or gas grill to high
10
Halve the artichokes, brush with canola oil and season with salt and pepper
11
Grill until golden brown and slightly charred on both sides, about 2 minutes per side
12
Transfer to a large bowl and toss with the vinaigrette, herbs and red pepper flakes
13
Serve with grilled Italian bread