grilled artichoke
20
30
4
Ingredients
- 2 artichokes
- 2 TBS plus 2 teaspoon our organic, extra virgin olive oil
- 1 TBS plus 1 teaspoon balsamic vinegar
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Wash artichokes and pat dry. Using a serrated knife, cut off the top quarter of each artichoke.
- Cut the bottom stem so that the artichoke can sit flat and cut the leaf tips of the remaining artichoke leaves with kitchen shears.
- Bring a large pot with an inch of water to boil.
- Add a steam basket and place the artichokes into the basket, top side up. If you do not have a steam basket, reduce water to ½-inch deep and place artichokes directly into the boiling water.
- Cover the pot and steam the artichokes on medium heat until slightly under-cooked.
- Remove artichokes from the steam basket and allow to rest until cool enough to handle, about 10-15 minutes.
- Cut the artichokes in half, revealing the heart.
- Carefully remove the fuzz and small leaves from the inside of the artichokes, but keep the rest of the artichoke intact.
- In a large bowl whisk together 2 TBS olive oil with 1 TBS balsamic vinegar.
- Place halved artichokes into the bowl and pour marinade all over it.
- Press the artichokes into the marinade, cut side down and let it rest for 30 minutes.
- Heat your grill to high heat and oil the grates.
- Place artichokes on the hot grill and cook for 7-10 minutes on each side, pressing down gently with a spatula or panini press.
- Remove from the grill and place artichokes on a serving plate.
- Drizzle remaining olive oil and vinegar over the artichokes and season with salt and pepper.
- Serve immediately.
