Beth Y
06-15-2001, 12:59 PM
The recent post about artichokes reminded me to post a recipe I just tried for Grilled Artichokes. I got it from my local Wellspring (Whole Foods) and served it to guest who raved (me too!). The great thing is that you can prepare it ahead of time and just through on the grill with other things right before you serve.
One note for the previous poster who didn't get fresh artichokes. Remember, it is not just the main meat of the art. you are going for, don't forget to pull each leave and scrape the little bit of wonderful meat off with your teeth. MMMMMMMMMmmmmmmmm. The little bits on the leaves are very flavorful with this recipe!
Grilled Artichokes
4 artichokes
1/4 cup water
1 TB minced ginger
1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup olive oil
Slice art. tops off crosswise. Trim stems. Boil or steam art. until bottoms pierce easily or a petal pulls off easily. Drain and cool. Cupt each artichoke in 1/2 lengthwise and scrape out fuzzy center and any purple tipped petals. Mix remaining ingredients inn large ziploc and put art. in bag and coat all sides. They should marinate for at least an hour, but for best results marinate overnight or several hours in fridge. Drain art. Place cut side down on a grill over a soid bed of medium coals or a gas grill on medium. Grill until lightly browned on teh cut side (5-7 minutes). Turn art. over and drizzle some fo the remaining marinade over them. Grill until petal tips are lightly charred (3-4 minutes more). Serve hot or at room temperature.
One note for the previous poster who didn't get fresh artichokes. Remember, it is not just the main meat of the art. you are going for, don't forget to pull each leave and scrape the little bit of wonderful meat off with your teeth. MMMMMMMMMmmmmmmmm. The little bits on the leaves are very flavorful with this recipe!
Grilled Artichokes
4 artichokes
1/4 cup water
1 TB minced ginger
1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup olive oil
Slice art. tops off crosswise. Trim stems. Boil or steam art. until bottoms pierce easily or a petal pulls off easily. Drain and cool. Cupt each artichoke in 1/2 lengthwise and scrape out fuzzy center and any purple tipped petals. Mix remaining ingredients inn large ziploc and put art. in bag and coat all sides. They should marinate for at least an hour, but for best results marinate overnight or several hours in fridge. Drain art. Place cut side down on a grill over a soid bed of medium coals or a gas grill on medium. Grill until lightly browned on teh cut side (5-7 minutes). Turn art. over and drizzle some fo the remaining marinade over them. Grill until petal tips are lightly charred (3-4 minutes more). Serve hot or at room temperature.