Grilled Artichokes with Asparagus, Fennel, and Parmesan in Lemon Vinaigrette
Yields 4 Servings
from Chef John Ondo of Lana in Charleston, SC
8 artichoke hearts
2 lemons, juiced
1 pound asparagus, trimmed of woody ends
1 bulb fennel, shaved
4 ounces lemon vinaigrette (recipe follows)
1 cup parmesan
¼ cup fresh lemon juice
¼ cup sherry vinegar
1 shallot, minced
1 tablespoon honey
1 tablespoon Dijon mustard
1 ½ cups extra virgin olive oil
Salt and pepper
Using a bread knife slice off the top of the artichokes. Remove tough outer leaves. Using a vegetable peeler or paring knife, peel the sides and base of artichoke. Cut them in half and remove any prickly leaves that may have formed.
Blanch artichokes in salted boiling water with the juice of 2 lemons for about 15 minutes or until they can be pierced easily with a fork. Remove from water and shock immediately in an ice bath.
Blanch asparagus for about a minute in salted boiling water. Remove and shock immediately in an ice bath. Once asparagus are cool, slice into 2-inch pieces.
For lemon vinaigrette, mix lemon juice, sherry vinegar, shallot, honey, and mustard in a bowl. Slowly drizzle in olive oil, constantly whisking until all oil is added. Season with a pinch of salt and pepper.
Drizzle artichokes with olive oil and grill over a medium-hot grill about 4 minutes or until a little charred. Flip and grill the other side.
Add to a mixing bowl with shaved fennel and sliced asparagus. Season with salt and pepper, toss with lemon vinaigrette, and top with parmesan.