Directions

• Slice artichoke tops off, crosswise. Trim the stems.

• Boil or steam the artichokes until bottoms pierce easily, or a petal pulls off with ease.

• Drain and cool the artichokes, then cut each artichoke in half lengthwise. Scrape out the fuzzy center and any purple-tipped petals.

• Mix remaining ingredients in a large plastic bag, then place artichokes in the bag and coat all sides of the artichokes.

• Leave to marinate for at least one hour – for best flavor leave it overnight in the refridgerator.

• Drain, and place the artichokes cut-side down on a hot grill.

• Cook until lightly browned on the cut site, 5 to 7 minutes, then turn them over and drizzle some of the remaining marinade.

• Grill until petal tips are lightly charred, 3 to 4 minutes more.

• Serve hot or at room temperature.