Grilled Artichokes

Grilled Artichokes



4 large artichokes

1/4 cup balsamic vinegar

1/4 cup water

1/4 cup soy sauce

1 tbsp minced ginger

1/4 cup olive oil



1. Slice artichoke tops crosswise and trim stems.



Boil or steam until bottoms pierce easily or a petal pulls off easily.



Drain and cool.



2. Cut each artichoke in half lengthwise and scrape out fuzzy center along with any purple-tipped petals.

3. Mix remaining ingredients in a large plastic bag.



Place artichokes in the bag and coat on all sides with the oil mixture.



Marinate at least 1 hour; for best flavor leave in the refrigerator overnight.



4. Prepare the grill by creating a solid bed of medium coals or turning the gas to medium.



Drain artichokes, retaining marinade, place on grill cut side down and grill until lightly browned, 5-7 minutes.



Turn them over, drizzle with some of the remaining marinade, and grill until petal tips are lightly charred, 3-4 minutes more.



Serves 8.



Analysis per serving: 103 calories, 3g protein, 7g fat (1g saturated), 5g fiber, 9g carbohydrate, 429 mg sodium



Reprinted with permission of the California Artichoke Advisory Board in Energy Times Magazine



(www.artichokes.org);



photo credit:



Ocean Mist Farms



(www.oceanmist.com)



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