Grilled Vegetables With Provençal Vinaigrette

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2 artichokes

3/4 cup extra-virgin olive oil

2 teaspoons herbes de Provence

1 large fennel bulb—halved, cored and cut lengthwise into 12 wedges

1 large ripe tomato, sliced crosswise 1/4 inch thick

1 medium zucchini, sliced 1/4 inch thick

2 Portobello mushrooms, stemmed, caps halved

Salt and freshly ground pepper

1 tablespoon vinegar, preferably Banyuls or sherry

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

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