The ultimate summer food for vegetarians and veggie lovers, grilled baby artichokes with balsamic vinegar are sweet, tangy, and smoky.
- Combine the olive oil, balsamic, mustard, and salt. Shake or stir to combine.
- Cut the artichokes in half vertically through the stem, and place in a gallon zip-top bag. Add the balsamic mixture, press most of the air out the the bag, and seal. Toss to distribute the dressing evenly. Let marinate in the refrigerator for 1 hour.
- Heat the grill to medium-high. Place the artichokes cut side up and cook until lightly charred, about 7 minutes. Flip and cook until the underside is lightly charred, another 7 minutes or so.
- To eat, peel the bottommost leaves off the outside of an artichoke half, then bite off the entire bottom portion. You’ll be left with the tougher, fibrous tops, which can be discarded. This is a messy dish – have napkins close at hand!
- Category: Vegetables
- Method: Grill
- Cuisine: Dinner
Keywords: vegetables, vegan, vegetarian, artichoke, grill, barbecue