Perfect artichokes- every time.
I love artichokes, but for a long time I had trouble getting them consistently right. Sometimes they would be under done and tough, and sometimes they would be over done, mushy and fall apart on the grill. I had almost given up until I found the problem- I was boiling the artichokes before I grilled them. The trick is to steam the artichokes, not boil them, until they are almost, but not quite done.
I found the secret to grilled artichokes, you'll never believe it's only 3 ingredients (including the artichoke)!
Fill your pot with 2" of water. Place steamer basket inside pot and put the artichokes on top of the basket. Bring to a boil, cover 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.
Put the olive oil, balsamic 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.