Italian Grilled Artichokes

by Nan Slaughter
(Sammamish, WA)

Italian Grilled Artichokes

Italian Grilled Artichokes


  • 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


  • 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

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