Grilled Artichokes with Creamy Champagne Vinaigrette

1. 1

   For the artichokes: In an 8-quart saucepan, bring 8 cups water to a boil over medium-high heat.

2. 2

   Juice the lemons into the water and add the squeezed lemon shells.

3. 3

   Using kitchen scissors, remove the thorns from the tips of the artichoke leaves.

4. 4

   Cut the artichoke stems to 1/2-inch long.

5. 5

   Cut each artichoke into 8 wedges and, using a paring knife, remove the fuzzy choke.

6. 6

   Place the artichokes in the pan and bring to a boil.

7. 7

   Cover the pan and steam until the artichoke hearts are tender, about 20 minutes.

8. 8

   Using tongs, remove the artichokes and arrange in a single layer on a baking sheet.

9. 9

   Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

10. 10

    Drizzle both sides of the artichokes with olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper.

11. 11

    Sprinkle with the chopped garlic and rosemary.

12. 12

    Grill, cut-side-down, until lightly charred, 5 to 6 minutes on each side.

13. 13

    Set aside to cool slightly.

14. 14

    For the vinaigrette: In a medium bowl, whisk together the creme fraiche, olive oil, vinegar, honey, salt, and pepper until smooth.

15. 15

    Arrange the artichokes on a platter and serve the vinaigrette alongside as a dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.