Balsamic Grilled Artichokes

Balsamic Grilled Artichokes

Remove most of the artichoke stem, leaving about 1 inch. Then, remove at least one inch from the top of the artichoke, cutting through all of the leaves.

Using kitchen shears, cut the thorny tips off of all the leaves. Remove any small leaves from the base and stems, and use a vegetable peeler to remove the sides of the stem.

Prepare a large pot of water with 1 inch of water. Add garlic cloves and lemon slices.

Place a steamer basket in the water, then add the artichokes, stem side up. Steam until done.

Once cooled, cut the artichoke in half using a serrated knife. Cut through the stem side first for best results.

Remove the purple-tipped leaves from the center and discard.

Use a spoon to separate the fuzzy choke from the meaty heart and discard.

Whisk together all marinade ingredients in a bowl or measuring cup.

Place the artichoke halves in a gallon zip-top bag (4 per bag), then split the marinade between the bags. Marinate for 24 hours, flipping occasionally.

Add the marinated halves to a cookie sheet and reserve the marinade. Preheat the grill.

While the grill heats, combine all ingredients for the garlic lemon aioli so the flavors can develop.

Grill both sides of the artichokes over direct heat until very charred. Spoon on excess marinade in the cavity and in between the leaves of the cut sides for extra flavor.