Grilled Drunken Artichokes

Ingredients

• 2 large artichokes (or 4 medium)
• 1 1/2 cups white wine (about 1/2 bottle)
• 1/4 cup white balsamic vinegar or white wine vinegar
• 2 tablespoons brandy
• 1 1/2 lemon, juice of
• 1/4 lemon, zest of
• 1 shallot, chopped
• 1/2 teaspoon Dijon mustard
• 1/16 teaspoon cayenne pepper
• olive oil, for brushing the artichokes

Directions

1. 1

   Steam artichokes until tender and leaves come off easily, 45 minutes to an hour. I like to use a pressure cooker to save time (usually takes 10-15 minutes). Be careful not to overcook, or they may fall apart during grilling.

2. 2

   Remove artichokes from the pot and let cool. Cut the artichokes in half lengthwise (top to bottom).

3. 3

   Measure wine, vinegar and brandy in a glass measuring cup. Add lemon juice, lemon zest and shallot.

4. 4

   In a small ramekin, mix mustard and cayenne pepper. Whisk in a little of the wine liquid (this should help make them more well dispersed). Add mustard mixture to the rest of the liquid in the measuring cup, and whisk.

5. 5

   Pour marinade into a large ziploc bag. Add artichoke halves and refrigerate approximately 24 hours, turning once half way through marinating time. This usually works best if you set the ziploc bag on a plate with all the halves spread out in one layer.

6. 6

   Remove artichokes from marinade. Pour off excess by tilting them with the stem pointed at the ceiling. Bring to room temperature.

7. 7

   Warm artichokes for about one minute in the microwave; brush both sides with olive oil.

8. 8

   Grill artichokes 4-5 minutes per side, or according to your grill. These have a delicious flavor of wine and barbecue, and are great enjoyed as is. Alternately, you can serve these with your favorite dipping sauce.