Grilled Baby Artichokes with Mixed Herbs Vinaigrette (Bobby Flay) |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Serve with grilled Italian bread.
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