Grilled Artichokes
Source of Recipe
Artichoke Advisory Board of California
4 large artichokes
1/4 cup balsamic vinegar
1/4 cup water
1/4 cup soy sauce
1 Tbs. minced ginger
1/4 cup olive oil
Preparation:
Slice artichoke tops off, crosswise. Trim stems. Boil or steam artichokes for about 45 minutes or until bottoms pierce easily or a petal pulls off easily.
Drain artichokes. Cool. Cut each in half lengthwise and scrape out fuzzy center and any purple-tipped petals.
Mix remaining ingredients in a large plastic bag. Place artichokes in bag and coat all side of artichokes with mixture. Marinate for at least 1 hour. For best flavor, marinate overnight. Drain artichokes, reserving marinade. Place, cut-side down, on a grill over a bed of medium-hot coals. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn over and drizzle more marinade on artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more. Serve hot or at room temperature.
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