| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Caprial1 |
1 |
Servings |
INGREDIENTS
| 4 |
|
Artichokes, globe |
| 1/2 |
c |
Balsamic vinegar |
| 4 |
|
Cloves garlic, chopped |
| 2 |
|
Shallots, chopped |
| 2 |
t |
Chopped fresh rosemary, or 1 |
|
|
teaspoon dried |
| 1 |
c |
Olive oil |
| 2 |
t |
Cracked black pepper |
|
|
Salt, to taste |
INSTRUCTIONS
Trim the stems from the artichokes and about 1/2 inch/5 cm from the
tops. Bring 1 gallon/4 L salted water to a boil in a large pot. Add
the trimmed artichokes and cook until tender, 15 to 20 minutes. Drain
and set aside until cool enough to handle. Cut each artichoke in half
and remove the hairy choke. Set aside in a large nonreactive bowl. In
a bowl, whisk together the vinegar, garlic, shallots, rosemary, olive
oil, pepper, and salt. Pour over the artichoke halves and toss
together well. Set aside to marinate for 30 minutes while you prepare
the coals. Using tongs, place the artichokes on the grill (barbecue)
and cook for 3 or 4 minutes per side, until the vegetables are marked
by the grill. Drizzle the Grilled Artichokes with the remaining
marinade and serve warm. Serves Four Converted by MC_Buster. Per
serving: 2213 Calories (kcal); 217g Total Fat; (84% calories from
fat); 18g Protein; 72g Carbohydrate; 0mg Cholesterol; 489mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 11 1/2 Vegetable; 1/2
Fruit; 43 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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