Grilled Artichokes With Smoky Tomato Vinaigrette Re

Name: Grilled Artichokes With Smoky Tomato Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 plum tomatoes, chopped; 1/4 cup red wine vinegar; 2 teaspoons chipotle puree (page 12); 1 clove garlic, chopped; 2 tablespoons chopped fresh basil leaves; 1/2 cup mild vegetable oil, such as canola; Salt and freshly ground black pepper; 4 large artichokes; 1 lemon, halved; 2 tablespoons olive oil, plus extra for brushing; 2 tablespoons salt, plus extra to taste; Freshly ground black pepper

Servings: persons

6 plum tomatoes, chopped
1/4 cup red wine vinegar
2 teaspoons chipotle puree (page 12)
1 clove garlic, chopped
2 tablespoons chopped fresh basil leaves
1/2 cup mild vegetable oil, such as canola
Salt and freshly ground black pepper
4 large artichokes
1 lemon, halved
2 tablespoons olive oil, plus extra for brushing
2 tablespoons salt, plus extra to taste
Freshly ground black pepper

1
Combine the tomatoes, vinegar, chipotle, garlic, and basil in a blender and blend until smooth. With the motor running, slowly pour in the oil until emulsified. Season to taste with the salt and pepper.
2
Trim off the sharp points on each artichoke with scissors and place the artichokes in a large pot.
3
Squeeze in the juice of the lemon and add the olive oil and salt. Fill the pot with enough cold water to cover the artichokes and place a heatproof plate on top of the artichokes to hold them under the water. Bring to a boil over high heat and boil for 20 to 25 minutes, until tender (test by pulling off a leaf near the base-it should come off easily but with a little resistance). Remove the artichokes from the pot and let cool.
4
Heat your grill to medium.
5
Divide the vinaigrette among 4 small bowls or ramekins. Cut the artichokes lengthwise in half and scrape out the chokes with the tip of a teaspoon. Brush the artichoke halves with olive oil and season with salt and pepper.
6
Grill the artichokes cut side down for 2 minutes, until lightly browned. Turn them over and grill 1 minute more. Remoe to serving plates and serve immediately with the vinaigrette.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 6 plum tomatoes, chopped, 1/4 cup red wine vinegar, 2 teaspoons chipotle puree (page 12), 1 clove garlic, chopped, and more.

Yes, Grilled Artichokes With Smoky Tomato Vinaigrette Recipe 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.

That's it — enjoy your meal!

Grilled Artichokes With Smoky Tomato Vinaigrette Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions