Grilled Artichoke with Smoked Tomato Vinaigrette Recipe

Name: Grilled Artichoke with Smoked Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large artichokes; 1 lemon, juiced; 1/4 cup olive oil; Salt and freshly ground pepper; Smoked Tomato Vinaigrette, recipe follows; 5 plum tomatoes, smoked and chopped; Salt and freshly ground pepper; 1/4 cup red wine vinegar; 1 clove garlic, chopped; 2 tablespoons fresh basil, chopped; 1/2 cup olive oil

Servings: persons

4 large artichokes
1 lemon, juiced
1/4 cup olive oil
Salt and freshly ground pepper
Smoked Tomato Vinaigrette, recipe follows
5 plum tomatoes, smoked and chopped
Salt and freshly ground pepper
1/4 cup red wine vinegar
1 clove garlic, chopped
2 tablespoons fresh basil, chopped
1/2 cup olive oil

1
Place artichokes, lemon juice, 2 tablespoons olive oil, salt, and fill pot with enough cold water to cover the artichokes in a large pot.
2
Boil for 30 to 35 minutes or until tender.
3
Remove artichokes from pot and let cool.
4
Preheat grill.
5
When artichokes have cooled, slice in 1/2 lengthwise and remove the choke.
6
Brush each half with the remaining oil, season with salt and pepper and grill cut-side down for 1 to 2 minutes.
7
Turn over and grill an additional minute.
8
Place tomatoes, salt and pepper, vinegar, garlic and basil and olive oil in a blender and blend until smooth.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large artichokes, 1 lemon, juiced, 1/4 cup olive oil, Salt and freshly ground pepper, and more.

Yes, Grilled Artichoke with Smoked Tomato Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Artichoke with Smoked Tomato Vinaigrette

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