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1
Fill a large pot with 2 of water.
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2
Place a steamer basket inside the pot and put the artichokes on top of the basket.
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3
Bring water to a boil, cover pot and reduce temperature to medium.
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4
Steam for 25 to 35 minutes, until you can pull a leaf away from the artichoke heart with a gentle tug.
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5
To double check, pull the leaf between your teeth.
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6
You are looking for an al dente leaf, that is almost, but not quite fully cooked.
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7
Remove the artichokes from the steamer basket and let them cool.
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8
Using a very sharp knife, turn your artichoke upside down, and slice the artichoke in half.
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9
Use a spoon to scrape all the artichoke fur out, and remove the innermost translucent leaves.
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10
Put the olive oil, balsamic vinegar and salt and pepper in a gallon-size plastic bag.
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11
Shake to combine.
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12
Add the artichoke halves, seal and mush around so the marinade coats the artichokes and gets between the leaves.
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13
Marinate in the refrigerator overnight, or for as long as you have time.
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14
Even half an hour helps.
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15
Grill the artichoke hearts on a medium hot grill, cut side down for 5 or 6 minutes.
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16
Flip over and grill another 3-4 minutes.
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17
Recipe adapted from a recipe in Andrew Weils True Food Cookbook.
