Saturday, June 10, 2006

What I'm going to eat, damnit, since my grocer has artichokes on for 99 cents each

Artichoke Recipes brought to you by Artichoke Advisory Board of California: "GRILLED ARTICHOKES
(Recipe for 4 artichokes, 8 servings � artichoke each)
This recipe is perfect for the lazy cook, since all preparation can be done the previous day. The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary, although some might want to use additional marinade for dipping.

4 large artichokes
1/4 cup balsamic vinegar
1/4 cup water
1/4 cup soy sauce
1 T minced ginger
1/4 cup olive oil


1. Slice artichoke tops off, crosswise. Trim Stems.
2. Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.
3. Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.
4. Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour.
5. Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.
6. Serve hot or room temperature"

Well that and a big, juicy steak. I'm such a bad vegetarian. The artichokes were grown in Nephi, however.

Did that make you laugh?

1 comment:

  1. Here's what made me laugh: "grill till petal tips are lightly charred." Okay!

    I have a seriously good recipe for roasted artichokes and cherry tomatoes. Sooooo good. But trimming an artichoke makes you reevaluate the labor-to-gratification ratio--it's a lotta work considering how much actual artichoke there is to eat at the end of it.

    Also, I envy you the steak.