Grilled Baby Artichokes with Mixed Herbs Vinaigrette
- 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
- 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.
lemons, olive oil, kosher salt, baby artichokes, mustard, honey, lemon zest, lemon, kosher salt, extravirgin olive oil, canola oil, fresh mint, flatleaf, fresh oregano, red pepper, italian bread
Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-baby-artichokes-with-mixed-herbs-vinaigrette-recipe.html (may not work)