Charred Artichokes

Ingredients

For the salad:

• 1 (46 oz) jar whole globe artichokes, drained (about 18–22 artichokes)
• 1 (16 oz) can artichoke hearts, drained (about 8–10 pieces)
• 2 tbsp Heraclea Mature Harvest Extra Virgin Olive Oil
• 1 tsp salt

For the dressing:

• 1 tbsp whole grain mustard
• 1 tbsp honey
• 3 tbsp Heraclea Garlic Infused Olive Oil
• Juice of 1 lemon
• 1 tbsp apple cider vinegar
• 1 tsp salt
• 1 tsp ground black pepper
• ½ medium red onion, finely diced
• ¼ cup fresh dill, chopped
• ¼ cup flat-leaf parsley, chopped

To garnish:

• ½ cup pomegranate seeds
• Extra parsley, for finishing

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!

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