Grilled Artichoke, Arugula, and Radicchio Salad

To us, artichokes have a rather meaty flavor, which makes them a natural for the grill. The slight bitterness of the arugula and radicchio in this salad provides a good complement to the mellowness of the artichoke, and the Greek flavors of the dressing bring it all together.

Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.

Grilled Artichoke, Arugula, and Radicchio Salad

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    Ingredients

    4 artichokes 1/2 cup crumbled feta cheese, for dressing
    1 red bell pepper, cored, seeded, and halved 1/3 cup extra virgin olive oil, for dressing
    1 small red onion, peeled and sliced in 1/2 in (1 cm) thick rounds (keep rings together) Juice of 1 lemon (about 1/4 cup), for dressing
    1/4 cup olive oil 2 tablespoons roughly chopped fresh parsley, for dressing
    Kosher salt and freshly cracked black pepper 1 teaspoon minced garlic, for dressing
    1 bunch arugula, trimmed, washed, and dried well Kosher salt and freshly cracked black pepper to taste, for dressing
    1 head radicchio, cored and sliced into thin strips

    directions

    Total:
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    • 1

      On the stove top, bring a large pot of salted water to a boil over high heat. While the water is heating, trim the artichoke stems, snap off the coarse outer leaves, then cut 1 in (2.5 cm) off the top of each artichoke. Quarter each artichoke and remove the hairy-looking “choke” from each quarter. Add the artichoke quarters to the boiling water, adjust the heat to low, and simmer until tender (15–20 minutes). Drain, cool in a bowl of ice water, and drain well again. Set aside.

    • 2

      Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is hot, you’re ready to cook.

    • 3

      Rub the poached artichoke hearts, bell peppers, and onion slices with oil and sprinkle generously with salt and pepper. Put the vegetables on the grill and cook until golden brown and slightly charred (5–7 minutes per side). Transfer the grilled artichoke hearts and onions to a large bowl, separating the onions into rings; cut the grilled peppers into strips and add them to the bowl, along with the arugula and radicchio.

    • 4

      Whisk together all the dressing ingredients in a medium bowl (the dressing will be chunky). Add the dressing to the salad gradually, tossing very gently as you go along until everything is lightly and evenly coated.

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