Grilled artichokes are a delicious side dish during the warm summer months. Garnish with more chopped fresh dill.
Yield: Makes 6 servings
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Amount per serving
- Calories: 98
- Calories from fat: 23%
- Protein: 5g
- Fat: 2.5g
- Saturated fat: 0.3g
- Carbohydrate: 17g
- Fiber: 6.1g
- Sodium: 638mg
- Cholesterol: 0.0mg
- 6 artichokes (each 3 1/2 in. wide)
- 2/3 cup balsamic vinegar
- 1/2 cup coarsely chopped fresh dill
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup chopped fresh ginger
- 1/4 cup chopped garlic
- 1 tablespoon olive oil
- 1. Slice artichoke tops off crosswise to remove tips; discard. Pull small leaves from artichokes. With scissors, cut off and discard thorny tips from remaining outer leaves. With a knife, trim fibrous exterior from bottoms and stems.
- 2. Half-fill an 8- to 10-quart pan with water. Cover and bring to a boil over high heat. Add artichokes, cover, and simmer until bottoms pierce easily, about 20 minutes.
- 3. Drain artichokes and let stand until cool enough to handle. Cut each one in half lengthwise and scrape out and discard fuzzy center.
- 4. In a large bowl, combine vinegar, 1/4 cup water, dill, soy, ginger, garlic, and oil. Spoon half of the vinegar sauce into a small bowl.
- 5. Roll artichokes in large bowl of sauce.
- 6. Lift artichokes from bowl, draining, then lay them, cut side down, on a barbecue grill over a solid bed of medium coals or a gas grill on medium (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill.
- 7. As artichokes cook, baste every few minutes with sauce from large bowl. Grill until lightly browned on bottom, 5 to 7 minutes. Turn artichokes over and spoon remaining basting sauce into them. Grill until leaf tips are lightly charred, 3 to 4 minutes more.
- 8. Arrange artichokes on a platter. Break off leaves and cut up bottoms to dunk into the small bowl of sauce.
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