Grilled Baby Artichokes

These Grilled Baby Artichokes with Lemon are a great side dish to enjoy during grilling season. Enjoy all the flavor of full sized artichokes without the tough outer leaves or the choke.

Ingredients:

Mediterranean Dressing:

• 1 shallot, minced
• Juice from ½ lemon
• 1 tablespoon minced capers
• 1 tablespoon balsamic vinegar
• 1 teaspoon nutritional yeast flakes

Artichokes:

• 2 tablespoons distilled white vinegar
• 15 baby artichokes (fresh or canned, rinsed, drained, and dried)
• 1 tablespoon olive oil
• ¼ teaspoon salt
• Pinch ground pepper

Directions:

To make the dressing

1. Put all the ingredients in a small bowl and whisk to combine.

To prepare the artichokes

1. Fill a medium bowl two-thirds full with cold water.
2. Stir in the vinegar.
3. Working with the artichokes one at a time, remove the outer leaves until you reach the inner yellowish leaves. Trim ½ inch off the top and cut off almost the entire stem, leaving just enough stem so the choke stays intact.
4. Cut the artichoke in half lengthwise and scoop out the hairy core.
5. Put each artichoke in the vinegar water immediately after preparing it to prevent browning.
6. Fill a medium saucepan two-thirds full with salted water and bring to a boil over high heat.
7. Drain the artichokes and put them in the saucepan.
8. Decrease the heat to medium-low and simmer uncovered until nearly tender, about 7 minutes.
9. Drain well and transfer to a medium bowl.
10. Drizzle with the oil and sprinkle with the salt and pepper.
11. Toss gently until the artichokes are evenly coated.
12. Preheat a grill, grill pan, or electric grill to medium-high heat.
13. Working in batches if necessary, put the artichokes on the grill cut-side down and cook until marked, about 6 minutes. (If using an electric grill, keep it open and cook a few minutes longer if necessary.)
14. Transfer the artichokes to a bowl as they are cooked.
15. While the artichokes are hot, pour the dressing over them, whisking it first if it has separated, and toss gently to coat.
16. Serve hot or at room temperature.

Source: Grills Gone Vegan, Tamasin Noyes, Book Publishing Company, 2013. Photo by Andrew Schmidt, © 2013 Book Publishing Company