Fire-Roasted Artichokes OCEAN MIST FARMS

Fire-Roasted Artichokes OCEAN MIST FARMS

4 Ocean Mist jumbo artichokes
4 tablespoons olive oil
4 tablespoons balsamic vinegar
4 teaspoons brown sugar
2 teaspoons minced garlic
Pinch of salt and dried basil
VINAIGRETTE
1/4 cup balsamic vinegar
2 1/2 teaspoons brown sugar
1 teaspoon water
2 tablespoons Dijon mustard
Pinch of salt and pepper

1. Rinse artichokes. Trim off top quarter of each artichoke and half of stem. With shears, snip off remaining petal thorns.
2. Stand artichokes in a deep pot. Add about 3 inches of water. Bring to a boil, cover, reduce heat, and simmer until bottoms of stems are completely soft, about 30-40 minutes.
3. Meanwhile, to prepare vinaigrette, combine all ingredients in a small bowl. Cover and refrigerate until chilled.
4. Combine olive oil, vinegar, brown sugar, garlic, salt and basil in a small bowl. Cut cooked artichokes in half through the stem and remove fuzzy centers. Place cut side up and pour mixture over artichokes.
5. Prepare a charcoal grill. Place the artichokes cut side up on the grill. Grill until leaves are charred, about 15-20 minutes.
6. Serve with vinaigrette for dipping.
Makes 8 servings.