This is a family favorite that my dad makes for us. He got this recipe from Emeril Lagasse from food network HERE, but changes out the parsley to cilantro. If you go to the link you will also see a mayo dipping sauce recipe, but I love them without it. I've never liked artichokes until I tried these grilled ones that are marinated in balsamic vinegar, spices, and olive oil. Seriously, if you've never liked artichokes you need to try these because I'm a lover now. :) So delish!!!
4 large artichokes, rinsed well, top third removed, and leaf tips trimmed
1/4 cup salt, plus 1 teaspoon
1 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon chopped garlic
1 tablespoon chopped cilantro
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fill a large pot 3/4 full with water. Add 1/4 cup of the salt and bring to a boil.
Rub the cut sides and bottoms of the artichokes with the lemon wedges and carefully add them to the boiling water. Weight the artichokes as necessary with a heavy dish or bowl, and simmer, partially covered, until the bottoms are just tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 15 minutes. Drain the artichokes upside down in a colander until cool enough to handle.
In a bowl, combine the olive oil, vinegar, garlic, cilantro, salt, and pepper. Add the artichoke quarters and toss to coat. Let marinate for 2 to 4 hours, turning occasionally.
Preheat the grill to medium-high.
Remove the artichokes from the marinade and grill, turning, until warmed through and lightly charred around the edges, about 5 minutes.