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Ingredients
- Vinaigrette:
- 4 Ocean Mist jumbo artichokes
- 4 tablespoons olive oil
- 4 tablespoons balsamic vinegar
- 4 teaspoons brown sugar
- 2 teaspoons minced garlic
- Pinch of salt and dried basil
- 1/4 cup balsamic vinegar
- 2 1/2 teaspoons brown sugar
- 1 teaspoon water
- 2 tablespoons Dijon mustard
- Pinch of salt and pepper
Details
Servings 8
Adapted from oceanmist.com
Preparation
Step 1
Rinse artichokes. Trim off top quarter of each artichoke and half of stem. With shears, snip off remaining petal thorns.
Stand artichokes in a deep pot. Add about 3 inches of water. Bring to a boil, cover, reduce heat, and simmer until bottoms of stems are completely soft, about 30-40 minutes.
Meanwhile, to prepare vinaigrette, combine all ingredients in a small bowl. Cover and refrigerate until chilled.
Combine olive oil, vinegar, brown sugar, garlic, salt and basil in a small bowl. Cut cooked artichokes in half through the stem and remove fuzzy centers. Place cut side up and pour mixture over artichokes.
Prepare a charcoal grill. Place the artichokes cut side up on the grill. Grill until leaves are charred, about 15-20 minutes.
Serve with vinaigrette fro dipping. Makes 8 servings.
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