One of our favorite appetizers to make (spring through summer) is a grilled artichoke. They are fun (and a bit messy) to eat. Artichokes are one of the few veggies our son will eat. Not sure why he ever considered trying an artichoke, but we’re sure glad he did!
Costco often has artichokes (4 to a bag). And, Trader Joe’s gets a variety of artichokes in the spring.
As my friends & family know, I’m not a fan of mayonnaise. So, when I find a great appetizer recipe that doesn’t use mayonnaise, I’m usually game to try it.
4 Tbs. Butter, melted
4 Tbs. Olive Oil
2 Tbs. White Wine (optional)
2 Tbs. Lemon Juice
1/4 cup Balsamic Vinegar
1. Fill a large bowl with cold water. Squeeze the juice from 1/2 of a lemon into the water. Trim the tops from the artichokes, then cut them in half lengthwise. Place artichokes into the lemon water. (This prevents them from turning brown.)
2. Preheat the outdoor grill for medium-high heat.
3. Bring large pot of water to a boil. Add artichokes to boiling water and cook for about 20 minutes (this may vary with size of artichokes). Artichoke hearts should be soft when you insert a fork. You can also test the leaves.
4. While artichokes are cooking, mix the butter, olive oil, wine, lemon juice and balsamic vinegar in a small bowl. Season with salt and pepper.
5. Drain the artichokes. Brush the cut side of artichokes with the balsamic butter sauce. Place the artichokes, cut side down on the grill. Grill for 5 to 10 minutes, basting once or twice with the sauce. Artichokes should have grill marks and the tips may be lightly charred.
6. Serve artichokes immediately with the remaining sauce.