Ingredients

• 2 lemons, halved
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 15 baby artichokes, trimmed
• 2 tablespoons Dijon mustard
• 2 teaspoons honey
• 1 teaspoon finely grated lemon zest
• Juice of 1 lemon
• Kosher salt and freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• Canola oil, for brushing
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh oregano
• Pinch red pepper flakes
• Grilled Italian bread, for serving

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Instructions

1. For the artichokes: Fill a large pot with cold water. Squeeze the lemons into the water, and then drop them into the pot. Add the olive oil and salt. Add the artichokes and cook until a paring knife inserted into the center meets with a little resistance, about 15 minutes. Drain and shock in cold water for 30 seconds. Drain again and transfer to a sheet lined with paper towels to dry.
2. While the artichokes are cooking, make the vinaigrette: Whisk the mustard, honey, lemon zest and juice and some salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
3. Heat a charcoal or gas grill to high. Halve the artichokes, brush with canola oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides, about 2 minutes per side. Transfer to a large bowl and toss with the vinaigrette, herbs and red pepper flakes.
4. Serve with grilled Italian bread.