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Appetizers, Italian, Sides


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 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.

Unrated