Charred Artichokes

Steps

1. Bring a large pot of salted water to a boil. Add the drained globe artichokes and artichoke hearts. Boil for 8–10 minutes to soften slightly, then drain well. Toss with the olive oil and salt to coat.
2. Heat a grill pan over medium-high heat. Add the artichokes in a single layer and grill for 7–9 minutes per side, until they develop deep char marks. Avoid moving them too much, those charred edges add great flavor.
3. While the artichokes are grilling, whisk together the mustard, honey, garlic-infused olive oil, lemon juice, vinegar, salt and pepper. Stir in the diced red onion, dill and parsley.
4. Transfer the grilled artichokes to a large bowl while still warm. Pour the dressing over and toss gently until evenly coated.
5. Arrange the artichokes on a serving platter. Sprinkle with pomegranate seeds and extra parsley. Serve warm or cold.

Note: This salad gets even better after a few hours in the fridge as the flavors deepen, perfect for prepping ahead!