Pam Braun

Grilled Marinated Artichokes

The little artichoke is an antioxidant giant! One of the highest ranked foods in antioxidants per serving.

3 large artichokes or 6 baby artichokes, trimmed and cleaned
¼ cup balsamic vinegar
¼ cup extra-virgin olive oil
1 large clove garlic, minced
1 tablespoon Dijon mustard
Juice of 1 lemon
¼ teaspoon salt
¼ teaspoon pepper

Cover the bottom of a large pot with an inch of water and place the artichokes in the pot. Bring water to a boil. Reduce heat to a simmer, cover, and cook until artichokes are par-cooked. When done, remove from pot and allow to cool. Split in half lengthwise and remove hairy choke. Set aside.

Prepare marinade by whisking all the other ingredients in a bowl. Dip each artichoke half into the marinade and then place cut side down in a 9” x 13” baking dish. After all have been dipped, pour remaining marinade over them, cover, and allow to sit in the refrigerator for 2 hours to overnight.

Place artichokes on medium-hot grill. Cook for about 5-10 minutes on each side to create grill marks. Serve warm with Garlic Dip.

      Serves 5-6


     Garlic Dip

     ¼ cup nonfat sour cream
     ¼ cup plain nonfat yogurt
     1 clove garlic, minced
     Juice of ½ lemon
     1 teaspoon raw brown sugar
     Pepper to taste

Whisk together and chill until ready to serve.