- 2/3 cup extra-virgin olive oil plus more for brushing
- 12 to 15 baby (small) artichokes or 4 to 5 large, whole artichokes
- 2 lemons, each cut into 8 to 10 wedges
- 1/3 cup green onions, sliced thinly
- 1/3 cup white wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons dried tarragon, crushed, or 2 tablespoons fresh tarragon, snipped
- Black pepper
Step 1: Wash artichokes. Remove loose outer leaves, trim stems, and snip off sharp tips of leaves of large artichokes. Remove outer leaves of baby artichokes. Cut the dark green section of leaves off the top half of the artichokes and discard. Cut off the stems and trim remaining green from the base.
Step 2: Fill a pot with water, add some salt, and bring water to boiling. Add artichokes, return water to a boil, and reduce heat. Simmer the artichokes in the covered pot until a leaf easily pulls out, approximately 10 minutes if baby artichokes or 20 to 30 minutes for larger artichokes.
Step 3: Cool artichokes completely by placing them into a large bowl containing ice water. Remove cooled artichokes and drain them upside down on some paper towels. Cut the artichokes in half, cutting from the top through the stem. Remove fibrous cores with a spoon, keeping the leaves and hearts intact.
Step 4: Prepare the tarragon drizzle by combining green onions, vinegar, 2 tablespoons of tarragon, mustard, and 2/3 cup oil in a screw-top jar. Cover the jar and shake it well to combine ingredients. Use pepper and salt to season.
Step 5: Brush additional olive oil onto the artichokes. Place cut sides down onto a grill rack and grill for between 5 and 7 minutes.
Step 6: Place the grilled artichokes on a serving platter with cut sides facing up. Shake the tarragon drizzle in the covered jar and pour some mixture over the artichokes. Serve with the lemon wedges and remaining tarragon drizzle to pass.
*Photo Courtesy of The Boreka Diary via Creative Commons License