Author Notes: This recipe comes from my sister’s previous boyfriend, once upon a time. He made this for me when I was about 15 yrs old. I loved it. After many years, I made this and now I want to eat it again & again, its just so good. Dipping sauce like aioli or oil and lemon are not needed whatsoever. I suggest eating it with a good grilled piece of beef. —GourmetGirl
large spring artichokes
cup Balsamic Vinegar
cup olive oil
- Clean artichokes by submerging in water for 2 minutes. Cut 1/4 inch off the stem and remove any discolored leaves.
- Boil Artichokes in heavily salted water till just cooked through, about 25 minutes. You can poke a knife in the stem and it should feel tender, but not too soft. Remove artichokes carefully with tongs and let cool for a few minutes.Cut open artichokes with a serrated knife length-wise.
- In a shallow dish add olive oil, balsamic vinegar, salt and pepper to taste. Lightly swish together with a fork. Place artichokes cut side down in the mixture for about 2 hours.
- Grill marinated artichokes over med-high heat charcoals. 5 minutes each side. If they start to burn from the marinade dripping down, keep a spray bottle near by to put out the fire. Make sure they have good color from the grill before plating. Enjoy!