- For the vinaigrette:
- 6 plum tomatoes, chopped
- 1/4 cup red wine vinegar
- 2 teaspoons chipotle purée (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
- For the artichokes:
- 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
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.
Trim off the sharp points on each artichoke with scissors and place the artichokes in a large pot.
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.
Heat your grill to medium.
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.
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.