Grilled Vegetables

1. Preheat the grill over high heat. In a small saucepan, combine the wine, water, fennel seeds, and black peppercorns. Juice the lemon into the saucepan and drop in the lemon as well. Bring to a simmer. Add the artichoke hearts. Poach for about 4-5 minutes until tender. Remove the artichoke hearts and pat them dry. Add them to a mixing bowl, along with the zucchini. Toss the vegetables with oil, salt, and black pepper. Place the vegetables on the grill. Grill on both sides until slightly charred. Remove the vegetables from the grill. Slice the pieces of zucchini in half vertically. Let cool.

Charred Meyer Lemon Vinaigrette

1. While the grill is still hot, toss the Meyer lemons with oil, salt, and black pepper, and then throw them onto the grill, flat-side down. Caramelize the lemons until they are slightly charred and tender. Let cool. Juice the lemons into a mixing bowl (you want to end up with ¼ cup of juice). Add the balsamic and honey. Whisk until smooth. Slowly drizzle in the olive oil as you continue to whisk until incorporated. Season with salt and pepper to taste. Stir in the parsley and basil at the end.

Pasta Salad

1. Cook the pasta in a large pot of boiling, salted water. Pour the pasta into a colander and run it under cold water. Let dry. Add the pasta to a bowl and toss in the charred Meyer lemon vinaigrette. Season with salt and black pepper to taste. Add the grilled artichokes, grilled zucchini, and slices of prosciutto. Tear the burrata into pieces and place it around the pasta salad. Season each piece of cheese with salt and cracked black pepper. Garnish the pasta salad with the pistachios and a squeeze of lemon.