Grilled Artichokes with Balsamic Vinegar
Sweet, tangy, and kissed by the grill, these balsamic-glazed artichokes are tender on the inside with caramelized edges. An easy, impressive appetizer that brings bold flavor to the table.
Servings 4
Calories 119kcal
Ingredients
- 2 artichokes
- 2 tablespoon plus 2 teaspoon extra virgin olive oil
- 1 tablespoon plus 1 teaspoon balsamic vinegar
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- 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 ½-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 tablespoon olive oil with 1 tablespoon 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.
Notes
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftover grilled artichokes (not the pico). Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 0.5artichoke | Calories: 119kcal | Carbohydrates: 8.6g | Protein: 2.7g | Fat: 9.5g | Saturated Fat: 1.4g | Sodium: 224mg | Fiber: 4.4g | Sugar: 0.8g
