- Marzetti® Balsamic Vinaigrette
- 12 Baby artichokes
- 3 tbsp Olive oil
- Salt and freshly ground black pepper
- 1/4 cup Toasted pine nuts
- 2 oz Manchego or parmesan cheese peels
- Lemon wedges, garnish
Bring a large pot of water to a boil. Cut ½-inch off tops of artichokes and then cut artichokes into halves. Transfer them to boiling water and blanch artichokes for 8 to 12 minutes or until the artichokes are just tender, but continue to hold their shape. Drain and transfer them to a tray. Drizzle artichokes with olive oil and sprinkle with salt and pepper.
Prepare a grill to medium-high heat. Oil grill grates. Place artichokes, cut side down, on grates and grill for 1 to 3 minutes or until lightly charred. Turn artichokes and grill for an additional minute or two. Transfer artichokes to a tray. Drizzle Marzetti® Balsamic Vinaigrette over artichokes. Sprinkle with cheese and pine nuts and garnish with lemon. Serve.