Thursday, June 14, 2007


- 2 artichokes
- boiling salted water to cover
- 1 lemon

- 1/4 cup (50 mL) balsamic vinegar
- 1 tablespoon (15 mL) soy sauce
- 2 garlic cloves, crushed
- 1/4 cup (50 mL) olive oil

Cook whole artichokes, covered, in boiling salted water to which you've added a sliced lemon. A large choke need to simmer/steam for 30 to 40 minutes, until an outside leaf pulls off easily. Cool chokes in ice water.

Slice in half lengthwise. Place in a large zip-lock bag with drizzle ingredients. Let them marinate overnight, turning the bag whenever you think of it. Drain, reserving marinade.

Grill artichokes cut-side down for 10 to 12 minutes, or until the leaf-ends begin to char. Turn, and finish grilling until the bottom is knife-tender. Using oven mitts, scrape out the fuzzy choke and drizzle the heart and bottom with reserved marinade. Serve artichokes with melted butter spritzed with fresh lemon.

As an appetizer use a 24 count artichoke for this recipe. A full artichoke serving runs approximately $2.90. Marketed as a Fire Roasted Artichoke with a Balsamic Drizzel it is easily menu'd at $9.95 a serving. With each sale of this appetizer you are taking $7.05 to the bank.

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