Grilled Artichokes with Lemon Caper Vinaigrette
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 large artichokes
  • 1 Tbsp good quality olive oil
For the Lemon Caper Vinaigrette:
  • 1 tsp dijon mustard
  • 1 Tbsp capers
  • 2 Tbsp unseasoned rice vinegar
  • 3 Tbsp good quality olive oil
  • 1 Tbsp fresh squeezed lemon juice
  • ½ tsp honey
  • 1 clove chopped garlic
  • salt and pepper to taste
Instructions
For the Artichokes:
  1. Clean the artichokes by rinsing with cold water. Using a serrated knife, cut off tops and sharp edges. Use a vegetable peeler to peel off the outer layer of the stem and pull off the smaller petals near the base, these are usually more tough in texture.
  2. Place artichokes in a steamer basket and bring water to a boil. Cover and simmer artichokes for about 25 - 30 minutes. Artichokes are done when you can easily pierce a knife through the base with no resistance.
  3. Remove from the stovetop and allow to cool for roughly 5 minutes. Once cooled, use a sharp knife to cut artichokes in half. Using a spoon, remove the center fur and translucent leaves.
  4. Drizzle cut artichokes with olive oil and cook on medium hot grill for about 5 minutes. Flip over and grill about 3-4 more minutes.
For the Lemon Caper Vinaigrette:
  1. Combine all ingredients in a blender or use an immersion blender to combine.
  2. Drizzle the vinaigrette over the grilled artichokes just before serving. Place leftover sauce in a small bowl for dipping.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/grilled-artichokes-lemon-caper-vinaigrette/