|1/4 cup||balsamic vinegar|
|1/4 cup||soy sauce|
|1 tbsp||ginger, minced|
|1/4 cup||olive oil|
Slice artichoke tops off, crosswise. Trim stems.
Boil or steam artichokes until bottoms pierce easily, or a leaf pulls off easily.
Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy choke and any purple tipped leaves.
Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. Marinate at least one hour. For best flavor marinate in the mixture overnight in the refrigerator.
Remove artichokes from the marinade. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until leaf tips are lightly charred, 3 to 4 minutes more.
Serve hot or room temperature. From: The Artichoke Advisory Board of California.