Ingredients

1/2 cup extra-virgin olive oil

6 flat anchovy fillets, drained, patted dry, and minced

2 1/2 tablespoons drained capers, rinsed and finely chopped

1/4 cup finely chopped mint

1 tablespoon white-wine vinegar

For artichokes:

• 1 tablespoon fresh lemon juice
• 12 baby artichokes (3 1/2 by 2 inches; see cook's note, below; 1/2 pound total)
• 2 tablespoons olive oil

Description

Tossing Hot Vegetables With Vinaigrette Is The Best Way To Get Them To Soak It Up, And Artichokes Straight Off The Grill Are No Exception. Mint...

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