- Difficulty: Easy
- Servings: 6 to 8
- Nutritional Information per Serving (1 of 8): Calories 360, Total Fat 22 g, Saturated Fat 3 g, Carbohydrates 38 g, Dietary Fiber 17 g, Sugar 5 g, Protein 10 g, Cholesterol 0 mg, Sodium 793 mg
- Total Time: 1 hour
- Active Time: 1 hour
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 of red pepper flakes
Grilled Italian bread, for serving
Instructions:
- Fire up your kitchen adventure by prepping the artichokes: Fill a large pot with cold water, squeeze in the 2 halved lemons (toss the halves in too), and stir in 2 tablespoons olive oil and kosher salt. Add the trimmed baby artichokes and simmer until a paring knife meets slight resistance in the center, about 15 minutes. Drain, shock in ice water for 30 seconds to halt cooking, drain again, and pat dry on paper towels for that perfect grill-ready texture.
- While they simmer, craft a zesty vinaigrette that'll elevate every bitewhisk Dijon mustard, honey, lemon zest, lemon juice, salt, and pepper in a bowl, then slowly drizzle in extra-virgin olive oil for a silky emulsion that screams fresh flavor.
- Preheat your grill to high heat (charcoal or gas). Halve the artichokes, brush with canola oil, season generously, and grill 2 minutes per side until gorgeously golden with smoky char marks. Toss the hot grilled halves in a bowl with the vinaigrette, fresh mint, parsley, oregano, and a pinch of red pepper flakes for an herby explosion.
- Serve alongside crusty grilled Italian bread to soak up every irresistible dropyour guests will be begging for seconds!
