Artichokes, Hot off the Grill

4 large topless globe artichokes

Marinade:
1/2 cup roasted garlic teriyaki sauce
1/2 cup balsamic vinegar
1/2 cup olive oil
2 tbsp chopped garlic
2 tbsp minced ginger

Artichoke Preparation: Slice artichoke tops off crosswise. Trim stems, cut off thorns, and discard lower leaves. Rinse under cold, running water. Boil or steam artichokes until bottoms pierce easily with a sharp knife, about 30 minutes*. Drain artichokes, and cool. Cut each artichoke in half lengthwise, and in half again making 4 quarters. Cut out the fuzzy center along with any purple tipped petals.

In a large bowl, combine the marinade ingredients. Add artichokes to marinade, coating all sides of the artichoke. Marinade artichokes at least 1 hour or overnight for optimum flavor.

Remove artichokes, reserving marinade, and 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, about 5 minutes. Turn over and grill until petals are slightly charred. Warm marinade before serving if using as a dip or sauce.

*Artichokes can be cooked on the grill instead of boiling or steaming. Trim, quarter and marinate uncooked artichokes as directed above. Place 2 1/4 wedges onto a piece of foil, folding over and sealing the edges to make a sealed pouch. Repeat with remaining artichokes. Grill for about 20 minutes, or until a knife inserts easily into the heart of the artichoke. Remove from foil and grill as directed above.

Makes 2 cups of marinade
Serves 4 as a main entree, 8 as a side dish
Source: Produce Marketing Association