Grilled Artichokes With Caesar Dressing

Photo: Heather McMullin

Ingredients

2 Fresh Whole Artichokes, trimmed

4 teaspoons Olive Oil

1/2 Roughly chopped fresh parsley

1 large Garlic Clove

Zest of 1/2 Lemon

1/4 teaspoon Red Pepper Flakes

Salt and Pepper

Caesar Dressing:

Garlic Clove

1 teaspoon Capers, drained

1 cup Vegan Mayonnaise

1 teaspoon White Miso Paste

1 teaspoon Nutritional Yeast Flakes

1 teaspoon Light Agave Nectar

1 tablespoon Fresh Lemon Juice

1 cup Olive Oil

Preparation

Pour 1 inch of water into a steamer pot and bring to a boil. Place the artichokes in the steamer with the tips facing up, cover, and cook for 30-40 minutes, or until an inside leaf can be pulled out easily. Let cool slightly.

Cut the artichokes in half from top to bottom (a very sharp knife works best for this)and drizzle the insides with oil.

Finely mince the parsley, garlic, and lemon zest together, and the red pepper flakes and salt and pepper to taste, then sprinkle the mixture over the cut halves of the artichokes.

Preheat a grill to high, or heat a grill pan over medium-high heat. Grill the artichokes cut side down until lightly blackened, 3-5 minutes. Serve with Caesar Dressing for dipping.

Caesar Dressing

Put the garlic, capers, mayonnaise, miso paste, nutritional yeast, agave nectar, lemon juice, and 2 tablespoons water in a food processor and pulse to combine.

With the motor running slowly add the oil in a thin stream. Continue to blend for 1 minute.