Grilled Balsamic Artichokes

By Foodiewife

Ingredients

• Artichokes
• oil
• balsamic
• garlic, crushed
• dried oregano
• salt and pepper, if desired

Details

Adapted from livlifetoo.blogspot.com

Preparation

Step 1

Combine oil, balsamic, crushed garlic, and oregano in desired amounts (About a 1 to 1 ratio, more or less to your preference) and whisk to combine. Set aside.

Bring a large pot of water to a boil. While warming the water, trim leaves from the top of an artichoke. Remove the outer layer(s) of leaves from the stem end and snip all remaining spiky tips from the outer leaves. Trim an inch off the bottom of the stem and use a vegetable peeler to remove the fibrous outer layer.

When all the artichokes are prepared, drop into the boiling water, cover the pot and cook for 20-25 minutes, or until the base is tender and the leaves are soft enough to pull off easily. Transfer to a cutting board and let stand until cool enough to handle, about 10 minutes

Slice the artichokes in half lengthwise. Scoop out the choke (purple leaves and spiny hairs in the center) being careful not to remove the heart. Brush each half generously with oil/balsamic mixture and sprinkle with salt and pepper, or alternatively, place into a zip lock bag and pour oil/balsamic mixture over and refrigerate to marinate for an hour or so.

When read to grill the artichokes, heat the grill to a medium high heat and grill the artichokes until tender and lightly charred, about 5 minutes per side. Transfer to a serving platter. Serve warm, at room temperature or chilled.