Grilled Artichoke Salad with Ricotta and Pepper Jelly Vinaigrette

Did you think I would actually show up here on a Monday and not have something out of this world crazy good and a little more health conscious?  Since the weather is warming up and we're getting outside again and getting ourselves bikini ready, I thought I throw this salad out there to see what you think.

Artichokes say spring to me.  Usually I'm stuffing them, but today I'm grilling them and man oh man, you HAVE to try this.

Pepper Jelly Vinaigrette:

2 tablespoons Pepper Jelly
1/4 cup apple cider vinegar
1/2 olive oil
Kosher salt and freshly ground black pepper to taste

Place the Pepper Jelly in a microwave safe container.  Place in the microwave for 10 seconds to loosen the jelly.  Whisk in apple cider vinegar.  Whisking continuously, slowly and evenly stream in olive oil (you want the emulsify the olive oil with the vinegar and jelly).  Season to taste with Kosher salt and freshly ground black pepper.

Drain one can of quartered artichoke hearts, toss them in 1/2 tablespoon of extra virgin olive oil, juice from 1/2 lemon, salt and pepper to taste.You just want to coat the artichoke hearts and not have them swimming in liquid.

Not a pretty picture, but then who says only pretty is good?  Place a grill pan with holes on your grill and cook the artichoke hearts over moderate heat.  Leave the lid open, but this won't take long.

Flip the artichoke hearts every couple of minutes and once they are nicely browned, remove and set aside.

To assemble the salad, use whatever greens you like; I added chopped cucumber, celery and red onion to mine.  Add a few dollips of low-fat ricotta cheese and then place the hot artichoke hearts on top to melt the ricotta a little bit.  Drizzle with Pepper Jelly Vinaigrette and you have a meal that will make you feel so satisfied.