| 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 |
ts |
Chopped fresh rosemary; or 1 teaspoon dried |
| 1 |
c |
Olive oil |
| 2 |
ts |
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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