Grilled Artichokes

Ingredients for servings

  • 4 large artichokes

  • 0.25 cup balsamic vinegar

  • 0.25 cup water

  • 0.25 cup soy sauce

  • 0.25 cup olive oil

  • 1 tbsp garlic minced


  • 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.

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