BALSAMIC GRILLED ARTICHOKES

BALSAMIC GRILLED ARTICHOKES image

Yield 1-2 per person

Number Of Ingredients 4

Ingredients

¼ C olive oil
¼ C balsamic vinegar
1 clove garlic, minced
2 artichokes

Steps:

Remove any tough leaves on the outer layer from the artichokes. With a sharp knife or kitchen scissors, trim the top and end of each artichoke, and clip the spiny ends from the rest of the leaves. Rinse thoroughly under cool running water to remove any dirt. Steam artichokes in a large pot - if you do not have a steamer insert, simply poke holes in a tin pie plate, invert and place in bottom of pot. In a dire emergency, wad up pieces of tin foil and place in the bottom of the pot so that the artichokes will not rest on the bottom of the pot. Add water just to the base of the stems, season with a teaspoon of olive oil, 1/4 teaspoon of salt, and a slice of fresh lemon. Bring to a boil; reduce heat so that water simmers enough to give off plenty of steam. Be careful not to let your pot run dry. Artichokes are done when a leaf pulls off easily, or when a fork can be easily inserted into the stem. Remove artichokes from pot; allow to cool until safe to handle. Cut artichokes in half lengthwise; scrape out the fuzz and any smaller purple-tipped leaves with a spoon. Place artichokes in a large re-sealable freezer bag. Seal bag and gently "shake" bag so that artichoke halves are thoroughly coated with marinade - be careful not to break apart the artichokes. Allow to marinate at least an hour; for a richer flavor, allow to marinate overnight. Drain artichokes; reserve marinade. Heat grill to medium; place artichokes cut-side down and grill for 5-7 minutes. Turn, and baste with remaining marinade. Grill for another 3-4 minutes or until the tips are lightly charred.