Ingredients
4 large artichokes
1/4 c EVOO
1/4 balsamic
1 t salt
1/2 t pepper
Preparation
Steam artichokes. Once cool, cut in half and remove fuzz and purple tinged leaves. Place artichokes in a ziploc. Add marinade. Marinate at least 1 hour or overnight. Grill cut side down until lightly browned. Turn over and grill until tips are charred.
