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 to 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 to 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!