Irresistible Grilled Balsamic Artichokes

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.

Grilled Balsamic Artichokes

Author:

Laura Bashar

After steaming the artichokes, they are marinated in balsamic vinegar and then grilled, resulting in a sweet and caramelized appetizer. Recipe by Laura Bashar of Family Spice

Ingredients:

• 2 artichokes
• 2 TBS extra virgin olive oil
• 1 TBS balsamic vinegar, red
• 2 tsp extra virgin olive oil
• 1 tsp balsamic vinegar, red
• 1/4 tsp salt
• 1/8 tsp black pepper, ground

Directions:

1. Wash and pat dry:
• 2 artichokes
2. Using a serrated knife, cut off the top quarter of each artichoke.
3. Cut the bottom stem so that the artichoke can sit flat and cut the leaf tips of the remaining artichoke leaves with kitchen shears.
4. Bring a large pot with an inch of water to boil.
5. 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.
6. Cover the pot and steam the artichokes on medium heat until slightly under-cooked.
7. Remove artichokes from the steam basket and allow to rest until cool enough to handle, about 10-15 minutes.
8. Cut the artichokes in half, revealing the heart.
9. Carefully remove the fuzz and small leaves from the inside of the artichokes, but keep the rest of the artichoke intact.
10. In a large bowl whisk together:
• 2 TBS extra virgin olive oil
• 1 TBS balsamic vinegar, red
11. Place halved artichokes into the bowl and pour marinade all over it.
12. Press the artichokes into the marinade, cut side down and let it rest for 30 minutes.
13. Heat your grill to high heat and oil the grates.
14. Place artichokes on the hot grill and cook for 7-10 minutes on each side, pressing down gently with a spatula or panini press.
15. Remove from the grill and place artichokes on a serving plate.
16. Drizzle over the artichokes with:
• 2 tsp extra virgin olive oil
• 1 tsp balsamic vinegar, red
• 1/4 tsp salt
• 1/8 tsp black pepper, ground
17. Serve immediately.

Prep Time: 20 mins

Yield: Serves 4

Cook Time: 30 mins

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