Italian Grilled Artichokes

by Nan Slaughter
(Sammamish, WA)

INGREDIENTS

4 artichokes

1/4 cup balsamic vinegar

2 tablespoons water

1/4 cup Italian salad Dressing, any brand

1 Tablespoon minced green onion

1 Tablespoon minced garlic

1/4 cup good olive oil

PREPARATION

Slice tops off of artichokes and remove thorny tips with scissors, discard.

Trim stems.

Boil in a pan with water that comes half way up the sides of the artichokes or steam until bottoms pierce easily and are fork tender.

Remove from pan and drain upside down for 5 minutes.

Cool.

Cut in half and scrape out the fuzzy centers and any purple tipped petals.

In a small bowl combine the marinade ingredients, mixing well.

Place artichokes in marinade, spooning over the tops and in between the petals, and allow to sit for several hours or overnight.

When ready to grill, place artichokes cut side down on grill over medium heat.

As chokes cook, continue to baste with marinade.

Grill until lightly browned, about 5 to 7 minutes, then turn over and grill until petals are lightly charred, about 3 to 4 minutes.

Serve warm or at room temperature.

Serves 8