Grilled Baby Artichokes with Lemon Vinaigrette
If you have never tried grilling artichokes, you are in for a real treat as grilling really brings out their earthy yet delicate flavor. Drizzling with a simple lemony vinaigrette makes these little gems truly irresistible.
Ingredients
Artichokes
- 12 baby artichokes outer leaves removed
- 1 lemon cut in half
- Large bowl ice water
- Olive oil
- Coarse salt and pepper
Lemon Vinaigrette
- 1/4 cup fresh lemon juice
- 1/3 cup olive oil
- 2 teaspoons Dijon mustard or stone-ground
- Coarse salt and freshly ground pepper to taste
Instructions
Prepare Artichokes:
- Pull off outer leaves. With a serrated knife, slice off the top third of each artichoke. Trim off any dark areas and cut off stems.
- Halve or quarter each artichoke, removing any fuzzy chokes with a sharp paring knife. To prevent browning, rub all cut surfaces with lemon juice.
- Bring about 2 quarts of water to a boil. Add artichokes; boil for about 8 minutes or until tender and can easily be pierced with a fork. Drain; immediately plunge into bowl of ice water to stop cooking. Drain on a towel.
- Place artichokes on a platter; drizzle with lemon juice and olive oil. Sprinkle with salt and pepper.
Make Vinaigrette:
- In a small bowl, whisk together all ingredients. Vinaigrette may be made up to 3 days ahead. Store, covered in the refrigerator.
Grill Artichokes:
- Prepare grill for medium-high heat. Place artichokes cut-side down on rack.
- Cover; grill 5 to 7 minutes or until artichokes are nicely browned. (Alternatively, artichokes may be roasted in a 425 degree F oven for about 20 minutes or until lightly charred and tender.) Remove from grill; place on a serving platter.
To Serve:
- Drizzle artichokes with vinaigrette; toss to evenly coat. Allow to stand at room temperature for 1 hour to allow flavors to marry.
Notes
Make Ahead and Storage Tips: can be made up to 3 days ahead; cover and refrigerate. Allow to come to room temperature before serving.
Considered a delicacy in the past, baby artichokes were mostly found in specialty food stores, but are now a common site in many supermarkets. Look for baby artichokes (sold loose or in bags) without bruises or brown spots. Most baby artichokes do not contain a true choke, making just about all parts completely edible.
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