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1
Steam artichokes until tender and leaves come off easily, 45 minutes to an hour. I like to use a pressure cooker to save time (usually takes 10-15 minutes). Be careful not to overcook, or they may fall apart during grilling.
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2
Remove artichokes from the pot and let cool. Cut the artichokes in half lengthwise (top to bottom).
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3
Measure wine, vinegar and brandy in a glass measuring cup. Add lemon juice, lemon zest and shallot.
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4
In a small ramekin, mix mustard and cayenne pepper. Whisk in a little of the wine liquid (this should help make them more well dispersed). Add mustard mixture to the rest of the liquid in the measuring cup, and whisk.
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5
Pour marinade into a large ziploc bag. Add artichoke halves and refrigerate approximately 24 hours, turning once half way through marinating time. This usually works best if you set the ziploc bag on a plate with all the halves spread out in one layer.
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6
Remove artichokes from marinade. Pour off excess by tilting them with the stem pointed at the ceiling. Bring to room temperature.
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7
Warm artichokes for about one minute in the microwave; brush both sides with olive oil.
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8
Grill artichokes 4-5 minutes per side, or according to your grill. These have a delicious flavor of wine and barbecue, and are great enjoyed as is. Alternately, you can serve these with your favorite dipping sauce.
