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Steamed Artichokes with Honeyed Grapefruit & White Balsamic Honey Dressing

Steamed Artichokes with Honeyed Grapefruit & White Balsamic Honey Dressing

YIELD: Makes 4 servings

INGREDIENTS

4 - artichokes

1 T - salt

1 - lemon, cut in half

2 - ripe, red or pink grapefruits, ends removed and cut into 1/2" slices (approx. 8 slices)

2 T - honey

1 T - vegetable oil

1/4 tsp. - kosher salt

1/2 tsp. - chili powder

For White Balsamic Honey Dressing:

1/2 cup - olive oil

1/4 cup - white balsamic vinegar

1 1/2 T - honey

2 tsp. - dijon mustard

2 tsp. - mayo

1 - clove garlic, minced

1/4 tsp. - sea salt

1/2 tsp. - freshly ground pepper

DIRECTIONS

Preheat the oven to broil.

Cut off the top 1/3 of the artichoke and across the bottom to create a flat surface, trim away the tough outer leaves and snip off the sharp tips of each leaf. Rub the cut surfaces with the cut lemons.

Insert the steamer basket into a large pot, fill the pot to the top of the basket, add the salt and squeeze the lemon halves into the water. Place the artichokes in the steamer basket right side up and bring to a boil. Cover the pot and reduce the heat to a simmer until the artichoke hearts are tender when pierced with a knife and the inner leaves pull out easily, about 25-30 minutes. Check the pot after about 15 minutes and add water as necessary.

While the artichokes are steaming, spray a sheet pan with cooking spray and lay out the grapefruit slices. Mix the honey and oil together and brush the grapefruit with the mixture, sprinkle with the salt and chili powder, place the slices on the oven and broil on each side for 2-4 minutes until they are bubbly and starting to caramelize a bit. Remove to cool.

Whisk together all the White Balsamic Honey Dressing ingredients until well combined.

Place 2 slices of grapefruit and an artichoke on each plate. Drizzle the Artichokes with some of the dressing and serve the remaining dressing on the side for dipping. Serve immediately.

TIP

As an alternative to broiling the grapefruit, you can grill it on a hot, oiled grill!

For easy vinaigrette prep and storing, combine all ingredients in a jar with a well sealed lid and shake vigorously to combine, this works for any dressing!