Sweet and tangy, these caramelized grilled balsamic artichokes make an elegant and simple appetizer.
Is it just me or are food bloggers obsessed with desserts? I understand the appeal of something sweet, decadent and gooey to entice and attract readers. We’re only human. I’m guilty of it myself! But you don’t see people going ga-ga over a roasted chicken, meatloaf or salad like you do over a coma-inducing chocolate cake. Do you?
Don’t get me wrong. I adore desserts. When I plan a party, I typically plan the dessert first. It really is the most important part of a meal!
My second love are appetizers. I’ve professed my love for appetizers here before, so I won’t bore you. But with summer fun, comes summer parties. And that means desserts AND appetizers.
Since artichokes are in season, my husband and I are going ga-ga over artichokes. We used to just steam them and make dips to go with it. Now we’ve moved on to grilling artichokes. Hello Mama!
I still steam the artichokes, then once cooled, I cut them in half and scoop out the fuzzy center. I coat the halved artichokes with balsamic vinegar and extra virgin olive oil, then grill the beauties.
It’s okay. You can go ga-ga over them, too. I won’t tell anyone.
- 2 artichokes
- 2 TBS plus 2 tsp extra virgin olive oil
- 1 TBS plus 1 tsp balsamic vinegar
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- Wash artichokes and pat dry. Using a serrated knife, cut off the top quarter of each artichoke.
- Cut the bottom stem so that the artichoke can sit flat and cut the leaf tips of the remaining artichoke leaves with kitchen shears.
- Bring a large pot with an inch of water to boil.
- Add a steam basket and place the artichokes into the basket, top side up. If you do not have a steam basket, reduce water to 1/2-inch deep and place artichokes directly into the boiling water.
- Cover the pot and steam the artichokes on medium heat until slightly under-cooked.
- Remove artichokes from the steam basket and allow to rest until cool enough to handle, about 10-15 minutes.
- Cut the artichokes in half, revealing the heart.
- Carefully remove the fuzz and small leaves from the inside of the artichokes, but keep the rest of the artichoke intact.
- In a large bowl whisk together 2 TBS olive oil with 1 TBS balsamic vinegar.
- Place halved artichokes into the bowl and pour marinade all over it.
- Press the artichokes into the marinade, cut side down and let it rest for 30 minutes.
- Heat your grill to high heat and oil the grates.
- Place artichokes on the hot grill and cook for 7-10 minutes on each side, pressing down gently with a spatula or panini press.
- Remove from the grill and place artichokes on a serving plate.
- Drizzle remaining olive oil and vinegar over the artichokes and season with salt and pepper.
- Serve immediately.
- Premium Balsamic Vinegar
- 22-Inch Charcoal Grill
- California Olive Ranch Arbequina Extra Virgin Olive Oil, 16.9 Fl Oz
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Serving Size:1/2 artichoke
Amount Per Serving:Calories: 119 Total Fat: 9.5g Saturated Fat: 1.4g Cholesterol: 0mg Sodium: 224mg Carbohydrates: 8.6g Fiber: 4.4g Sugar: 0.8g Protein: 2.7g