Marinated Artichokes

We recently had marinated, grilled artichokes while traveling in Monterey County California. When we returned home I checked the internet and couldn't find a recipe so I have tried my hand at creating my own.

Marinated and Grilled Artichokes

I use a gas grill, but these still have a delightful smoky taste. Must be the slightly charred petals.

4 large artichokes
1/2 cup red wine vinegar
1/2 cup light olive oil
1 teaspoon granulated garlic/garlic powder OR 4 or 5 sliced garlic cloves
1/2 teaspoon dry basil
1/2 teaspoon dry oregano
1/2 onion - thin slices
Salt and pepper to taste

Method:

Slice artichoke tops off, trim stems. Boil or steam artichokes until bottoms pierce easily or petal pulls off easily.

Drain artichokes and allow to cool. Cut each in half lengthwise and remove fuzzy center and any purple tipped petals.

Mix marinade in a large plastic bag and add cooked artichokes. Coat on all sides with marinade. For best flavor marinate overnight in the refrigerator or a minimum of 1 hour. Turn the bag over a few times during the marinating process.

Remove artichokes from bag and place cut side down on medium hot grill. Grill until lightly browned (5 to 7 minutes). Turn over and drizzle some of the remaining marinade over the artichokes. Grill until the petal tips are lightly charred, 3 to 4 minutes more.

Serve hot, at room temperature or cold.

Garlic Mayo:

1 cup mayonnaise (Best Foods or Hellman's)
Minced garlic (best to use FRESH garlic, not that bottled stuff) I use a micro-plane to get the garlic as fine as possible. The amount of garlic is up to you. Personally I use 4 or 5 cloves.

Mix together. Keep refrigerated.