Serves 4; can be doubled for 6 to 8 (no need to double the dressing)
Adapted from Bobby Flay's Boy Gets Grill

Grilled Artichokes with Smoky Tomato Vinaigrette

About This Recipe

This recipe appears in: Menu: Memorial Day Grillfest


  • 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


  1. 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. 2

    Trim off the sharp points on each artichoke with scissors and place the artichokes in a large pot.

  3. 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. 4

    Heat your grill to medium.

  5. 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. 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.


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