Wednesday, July 29, 2009

Fire-Roasted Artichokes

4 Jumbo Artichokes
4 tablespoons olive oil
4 tablespoons balsamic vinegar
4 tablespoons minced garlic
pinch of salt and dried basil

1/4 cup balsamic vinegar
2 1/2 teaspoons brown sugar
1 teaspoon water
2 tablespoons Dijon mustard
pinch of salt and pepper

Start recipe with cooking Artichokes by your preferred method. Meanwhile, to prepare vinaigrette, combine all ingredients in a small bowl; cover and let refrigerate until chilled.

Combine olive oil, vinegar, brown sugar, garlic, salt and basil in a small bowl. Cut cooked Artichokes in half through the stem and remove fuzz. Place cut side up and pour mixture over Artichokes.

Prepare a charcoal grill. Place the Artichokes cut side up on the grill. Grill until leaves are charred (about 15 to 20 minutes). Serve with vinaigrette for dipping.

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