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Grilled Artichoke with Smoked Tomato Vinaigrette
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4 large artichokes
1 lemon, juiced
1/4 cup olive oil
Salt and freshly ground pepper
Smoked Tomato Vinaigrette, recipe follows
Place artichokes, lemon juice, 2 tablespoons olive oil, salt, and fill pot with enough cold water to cover the artichokes in a large pot. Boil for 30 to 35 minutes or until tender. Remove artichokes from pot and let cool.
Preheat grill. When artichokes have cooled, slice in 1/2 lengthwise and remove the choke. Brush each half with the remaining oil, season with salt and pepper and grill cut-side down for 1 to 2 minutes. Turn over and grill an additional minute.
Smoked Tomato Vinaigrette:
5 plum tomatoes, smoked and chopped
Salt and freshly ground pepper
1/4 cup red wine vinegar
1 clove garlic, chopped
2 tablespoons fresh basil, chopped
1/2 cup olive oil
Place tomatoes, salt and pepper, vinegar, garlic and basil and olive oil in a blender and blend until smooth.
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Other Recipes from this Episode
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