4 whole Large Artichokes, Trimmed
1/4 cups Olive Oil
1/4 cups Balsamic Vinegar
Salt And Pepper, to taste
Fill a large pot with 2 of water. Place a steamer basket inside the pot and put the artichokes on top of the basket. Bring water to a boil, cover pot and reduce temperature to medium. Steam for 25 to 35 minutes, until you can pull a leaf away from the artichoke heart with a gentle tug. To double check, pull the leaf between your teeth. You are looking for an al dente leaf, that is almost, but not quite fully cooked. Remove the artichokes from the steamer basket and let them cool. Using a very sharp knife, turn your artichoke upside down, and slice the artichoke in half. Use a spoon to scrape all the artichoke fur out, and remove the innermost translucent leaves. Put the olive oil, balsamic vinegar and salt and pepper in a gallon-size plastic bag. Shake to combine. Add the artichoke halves, seal and mush around so the marinade coats the artichokes and gets between the leaves. Marinate in the refrigerator overnight, or for as long as you have time. Even half an hour helps. Grill the artichoke hearts on a medium hot grill, cut side down for 5 or 6 minutes. Flip over and grill another 3-4 minutes. Recipe adapted from a recipe in Andrew Weils True Food Cookbook.