Grilled Baby Artichokes with Mixed Herbs Vinaigrett

Name: Grilled Baby Artichokes with Mixed Herbs Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lemons, halved; 2 tablespoons olive oil; 2 tablespoons kosher salt; 15 baby artichokes, trimmed; 2 tablespoons Dijon mustard; 2 teaspoons honey; 1 teaspoon finely grated lemon zest; Juice of 1 lemon; Kosher salt and freshly ground black pepper; 1/2 cup extra-virgin olive oil; Canola oil, for brushing; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh flat-leaf parsley; 2 teaspoons chopped fresh oregano; Pinch red pepper flakes; Grilled Italian bread, for serving

Servings: persons

2 lemons, halved
2 tablespoons olive oil
2 tablespoons kosher salt
15 baby artichokes, trimmed
2 tablespoons Dijon mustard
2 teaspoons honey
1 teaspoon finely grated lemon zest
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Canola oil, for brushing
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh oregano
Pinch red pepper flakes
Grilled Italian bread, for serving

1
For the artichokes: Fill a large pot with cold water.
2
Squeeze the lemons into the water, and then drop them into the pot.
3
Add the olive oil and salt.
4
Add the artichokes and cook until a paring knife inserted into the center meets with a little resistance, about 15 minutes.
5
Drain and shock in cold water for 30 seconds.
6
Drain again and transfer to a sheet lined with paper towels to dry.
7
While the artichokes are cooking, make the vinaigrette: Whisk the mustard, honey, lemon zest and juice and some salt and pepper in a medium bowl.
8
Slowly whisk in the olive oil until emulsified.
9
Heat a charcoal or gas grill to high.
10
Halve the artichokes, brush with canola oil and season with salt and pepper.
11
Grill until golden brown and slightly charred on both sides, about 2 minutes per side.
12
Transfer to a large bowl and toss with the vinaigrette, herbs and red pepper flakes.
13
Serve with grilled Italian bread.

368

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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

You need 16 ingredients. The key ingredients include: 2 lemons, halved, 2 tablespoons olive oil, 2 tablespoons kosher salt, 15 baby artichokes, trimmed, and more.

Yes, Grilled Baby Artichokes with Mixed Herbs 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.

That's it — enjoy your meal!

Grilled Baby Artichokes with Mixed Herbs Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions