Artichoke Preparation:
Slice artichoke tops off crosswise. Trim stems, cut off thorns, and discard lower leaves. Rinse under cold running water. Boil or steam artichokes until bottoms pierce easily with a sharp knife, about 30 minutes. Drain artichokes, and cool. Cut each artichoke in half lengthwise, and then in half again making 4 quarters. Cut out the fuzzy center along with any purple tipped petals.

In a large bowl, combine marinade ingredients. Add artichokes to marinade, coating all sides of the artichoke. Marinate artichokes at least 1 hour or overnight for optimum flavor. Remove artichokes, reserving marinade, and 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, about 5 minutes. Turn over and grill until petals are slightly charred. Warm marinade before serving if using as a dip or sauce. Makes 2 cups of marinade. Serves 4 as main entrée, 8 as side dish. Enjoy!

Note: Artichokes can be cooked on the grill instead of boiling or steaming. Trim, quarter and marinate uncooked artichokes as directed above. Place two ¼ wedges onto a piece of foil, folding over and sealing edges to make a sealed pouch. Repeat with remaining artichokes. Grill for about 20 minutes, or until a knife inserts easily into the heart of the artichoke. Remove from foil and grill as directed above.

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