Grilled Artichokes With Smoky Tomato Vinaigrette Recipe Recipe

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.

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 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.

Grilled Artichokes With Smoky Tomato Vinaigrette Recipe

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