Artichokes, Hot off the Grill

[olgatea]

Artichokes, Hot off the Grill

Prep Time: Longer >20 min.

INGREDIENTS:
4 large Topless Globe artichokes
1/2 c roasted garlic teriyaki sauce (marinade)
1/2 c balsalmic vinegar (marinade)
1/2 c olive oil (marinade)
2 T chopped garlic (marinade)
2 T minced ginger (marinade)

PREPARATION METHOD
Artichoke Preparation: Slice artichoke tops off crosswise. Trim
stems, cut off thorns, and discard lower leaves. Rinse under cold,
running water. Boil or steam artichokes until bottoms pierce
easily with a sharp knife, about 30 minutes. Drain artichokes, and
cool. Cut each artichoke in half lengthwise, and in half again
making 4 quarters. Cut out the fuzzy center along with any purple
tipped petals.

In a large bowl, combine the marinade ingredients. Add artichokes
to marinade, coating all sides of the artichoke. Marinade
artichokes at least 1 hour or overnight for optimum flavor. Remove
artichokes, reserving marinade, and place cut side down on a grill
over a solid bed of medium coals or gas grill on medium. Grill
until lightly browned on the cut side, about 5 minutes. Turn over
and grill until petals are slightly charred. Warm marinade before
serving if using as a dip or sauce.
Makes 2 cups of marinade.
Serves 4 as a main entree, 8 as a side dish. Enjoy!

Note: Artichokes can be cooked on the grill instead of boiling or
steaming. Trim, quarter and marinate uncooked artichokes as
directed above. Place 2 1/4 wedges onto a piece of foil, folding
over and sealing the edges to make a sealed pouch. Repeat with
remaining artichokes. Grill for about 20 minutes, or until a knife
inserts easily into the heart of the artichoke. Remove from foil
and grill as directed above.