Artichokes with Tarragon Drizzle

By á-47

Ingredients

• 4-5 large artichokes
• 2/3 cup olive oil, plus more for brushing artichokes
• 1/3 cup white wine vinegar
• 1/3 cup thinly sliced green onion
• 2 Tbsp. Dijon Mustard
• 2 Tbsp. snipped fresh tarragon or 2 tea. dried tarragon
• salt and pepper
• 2 lemons, cut into 8-10 wedges

Preparation

Step 1

Wash artichokes. Trim stems and remove loss outer leaves. Cut off 1" from each top; snip off sharp leaf tips.

In Dutch oven, bring a large amount of lightly salted water to boiling; add artichokes. Return to boiling; reduce heat. Simmer, covered, 20-30 minutes or until leaves pull out easily.

Place artichokes in a large bowl of ice water to cool completely. Drain artichokes upside down on paper towels. Cut artichokes in half from top through stem; use a spoon to scoop out fibrous cores, leaving heats and leaves intact.

TARRAGON DRIZZLE: In a screw-top jar, combine 2/3 cup of the oil, the vinegar, green onion, mustard and tarragon. Cover and shake well. Season to taste with salt and pepper.

Brush artichoke haves with the additional olive oil. Place artichokes, cut sides down, on grill rack of an uncovered frill directly over medium coals. Grill 7 minutes; turn artichokes and grill 5-7 minutes.

On a serving platter, place grilled artichokes cut sides up. shake Tarragon Drizzle; pouir some over artichokes, pass remaining with platter.

Serve with lemon wedges.