This is a perfect dish for football season if you serve the mini artichokes with individual dipping cups for the Lemon tarragon aioli.
I found everything I needed at Fresh Market. Thanks to Tommy Bahamas for inspiring this dish.
I love to serve wild caught grilled salmon with a blueberry sauce as a perfect Labor Day good bye to summer meal…well, at least a goodbye to our friends up North.
- Herbs de Provence
- Chopped parsley
- Lemon aioli
Prepare the artichokes, using a sharp knife cut ¼ off the top. On the bottom trim 1/3 and remove small leave. Place in deep pot with boiling water and steam about 20-25 minutes depending on size of artichokes and when leaves are tender and easy to remove.
Herb de Provence Vinaigrette
- ¼ cup red wine vinegar
- ¼ cup raspberry vinegar
- 1 ½ TBSP. minced garlic
- 3-4 TBSP. fresh squeezed lemon juice
- 8 ounces grated Parmesan cheese
- ¼ cup herb de Provence with Lavender (I mix the lavender into the herbs)
- 2 TBSP. Granulated sugar
- ½ ounce honey
- 2 tsp. Hawaiian Sea Salt
- 2 ½ cups olive oil
- 1/8 cup Dijon mustard
- 1 tsp. fresh ground pepper
Combine all ingredients except olive oil. Use an immersion blender for one minute. Slowly incorporate oil. Set 1 -2 cups aside.
In a large casserole dish lay artichokes heart side up and cover with Vinaigrette. Marinate at least 12 hours
Place halves face down on the grill or grill pan for about 3 minutes rotate and grill on other side
Remove and drizzle seasoning
Sprinkle with chopped parsley and serve with Lemon Tarragon Aioli
Lemon Tarragon Aioli
- 3 cups mayo
- 2 TBSP. garlic puree
- 3 TBSP. zest of lemon
- 2 TBSP. fresh tarragon
Whisk all ingredients together. Will last 2 days in refrigerator.