Ingredients
4 large artichokes
1/4 cup balsamic vinegar
1/4 cup water
1/4 cup soy sauce
1/4 cup olive oil
1 tablespoon minced ginger
2 or 3 drops hot pepper sauce
Preparation
Bring a large pot of water to a boil. Slice artichoke tops off, crosswise. Trim Stems and outer leaves. Boil or steam artichokes 30 minutes or until bottoms pierce easily, or a petal pulls off easily. Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals. Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. Marinate for 1 hour to 12 hours in the refrigerator. Drain artichokes. 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, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more. Serve hot or room temperature.
