Grilled Baby Artichokes

By MaryGladys

Ingredients

• Lemon Vinaigrette (see recipe below)
• 12 Baby Artichokes
• 2 Tbsp extra-virgin olive oil
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh-squeezed lemon juice (about 1 lemon)
• 1 Tbsp Dijon mustard
• 1/2 cup extra-virgin olive oil
• 2 Tbsp chopped pitted black olives
• Freshly-ground black pepper to taste

Preparation

Step 1

Prepare the Lemon Vinaigrette; set aside until ready to use.

In a large saucepan, bring 1 1/2 quarts of water to a boil. Add prepared baby artichokes and cook approximately 7 to 10 minutes or until you can easily pierce them with a fork, but they still offer some resistance. Drain and immediately and immerse in cold water to stop the cooking.

When cool, cut the baby artichoke in half lengthwise, sprinkle them with olive oil, and salt and pepper to taste.

Prepare barbecue grill. Cover barbecue with lid, open any vents, and grill them over a medium-hot fire, cut side down for about 5 minutes, or until the cut sides are well browned.

Pour the Lemon Vinaigrette over grilled artichokes and toss. This can be served right away, but it is much better if allowed to sit for an hour for the flavors to mingle. It will keep, covered and refrigerated, for about 3 days.

Lemon Vinaigrette:

In a small bowl, combine lemon juice, Dijon mustard, olive oil, olives, and pepper; whisk together well.