Create a delightful appetizer with this unique grilling cheese—place it directly on the grill to achieve a warm and melty center and crispy outer layer. It's delicious when paired with marinated artichoke bottoms and crunchy crostini.

Preparation

To make the lemon vinaigrette, chop 1 tablespoon each of the parsley, mint and chives. Cut remaining chives into 1-inch sticks. Add ¼ cup olive oil to a small sauce pan. Add the garlic and cook over medium heat until garlic turns golden brown. Remove from heat and whisk in the lemon juice and chopped herbs. Season with salt and pepper to taste, and reserve.

Heat grill to medium-high heat. Brush each artichoke bottom with olive oil. Grill until well charred and slightly blistered, about 2–3 minutes per side. Let artichokes cool enough to be handled and then cut into about 12 wedges each. Add warm artichokes to the lemon vinaigrette and toss to coat.

Brush each side of the grilling cheese with olive oil and grill per package instructions. Place hot grilled cheese on a serving platter. Top with the marinated artichokes. Toss remaining parsley, mint and chive sticks with the lemon vinaigrette and place on top of artichokes. Drizzle plate with some of the remaining vinaigrette. Serve with crostini.