Grilled Artichokes with Asparagus, Fennel, and Parmesan in Lemon Vinaigrette Recipe

Ingredients

8 artichoke hearts
2 lemons, juiced
1 pound asparagus, trimmed of woody ends
1 bulb fennel, shaved
4 ounces lemon vinaigrette (recipe follows)
1 cup parmesan
For Lemon Vinaigrette
1/4 cup fresh lemon juice
1/4 cup sherry vinegar
1 shallot, minced
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 cups extra virgin olive oil
Salt and pepper

Preparation

Step 1

I. Using a bread knife slice off the top of the
artichokes. Remove tough outer leaves. Using
vegetable peeler or paring knife, peel the sides
and base of artichoke. Cut them in half and
remove any prickly leaves that may have formed.
2. Blanch artichokes in salted boiling water with
the juice of 2 lemons for about 15 minutes or until
they can be pierced easily with a fork. Remove
from water and shock immediately in an ice bath.
3. Blanch asparagus for about a minute in salted
boiling water. Remove and shock immediately in
an ice bath. Once asparagus are cool, slice into
2-inch pieces.
4. For lemon vinaigrette, mix lemon juice, sherry
vinegar, shallot, honey, and mustard in a bowl.
Slowly drizzle in olive oil, whisking until all oil is
added. Season with a pinch of salt and pepper.
S. Drizzle artichokes with olive oil and grill over
a medium-hot grill about 4 minutes or until a little
charred. Flip and grill the other side.
G. Add to a mixing bowl with shaved fennel and
sliced asparagus. Season with salt and pepper,
toss with lemon vinaigrette, and top with parmesan.

Yield: 4-6 servings