12 baby artichokes
1/4 cup balsamic vinegar
3/4 cup olive oil plus additional oil to toss artichokes
3 shallots, finely minced
2 Tbs Dijon mustard
1 Tbs honey
salt and pepper
Pluck outer leaves of the baby artichokes until you see the pale green tender center shoots. Trim the tip and bottom of the artichoke and cut in half. You'll have a nice flat service to place on the grill. Toss artichokes in olive oil and season to taste with salt and pepper. Place on a hot grill until grill marks are visible, about five minutes. Meanwhile, mix the rest of the ingredients. Add salt and pepper to taste. Serve the vinaigrette with the artichokes and enjoy!
Recipe Notes: The dijon mustard imparts a wonderful flavor, but it also acts like an emulsifier so your vinaigrette does not separate before you serve it. There will probably be extra vinaigrette. Use it as a delicious homemade salad dressing or I used it as a marinade for my balsamic glazed grilled chicken.