| 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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