4 large artichokes
1/4 cup balsamic vinegar
1/4 cup water
1/4 cup soy sauce
1 tbsp minced ginger
1/4 cup olive oil
1. Slice artichoke tops crosswise and trim stems.
Boil or steam until bottoms pierce easily or a petal pulls off easily. Drain and cool.
2. Cut each artichoke in half lengthwise and scrape out fuzzy center
along with any purple-tipped petals.
3. Mix remaining ingredients in a large plastic bag. Place artichokes in the
bag and coat on all sides with the oil mixture. Marinate at least 1 hour;
for best flavor leave in the refrigerator overnight.
4. Prepare the grill by creating a solid bed of medium coals or turning the gas
to medium. Drain artichokes, retaining marinade, place on grill cut side down and
grill until lightly browned, 5-7 minutes. Turn them over, drizzle with some of the remaining marinade, and grill until petal tips are lightly charred, 3-4 minutes more.
Serves 8. Analysis per serving: 103 calories, 3g protein, 7g fat (1g saturated), 5g fiber, 9g carbohydrate, 429 mg sodium