Ingredients
3-4 Large Artichokes
Marinade:
1 C Olive Oil
1/4 C Soy Sauce
1/2 C Worechester Sauce
1/4 C Milani Dill Sauce (can sub dill pickle juice)
2 1/2 T Minced Garlic
2 T chopped parsley
1/2 t salt
1/2 t pepper
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Remove tougher outer leaves then cut off top 1/3 of artichoke and about 1 inch of stem, then cut in half vertically. Using a spoon scoop out all of the choke (hairs in the middle above the heart) and smaller purple spikey leaves. In a large pot steam artichokes for about 30 minutes or until outer leaves can be pulled off without much effort. Marinade can be made while artichokes are steaming, simply whisk together all nine ingredients. When artichokes are done steaming let cool for about 15 minutes then place in large tight sealing bag with marinade and refrigerate. Let marinade for 4 hours to overnight. Heat grill to medium. Grill artichokes till heated through and some nice charring about 5-10 minutes per side depending on grill. Make dipping sauce by whisking all seven ingredients together (can be made a day ahead).
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Tender artichoke hearts — antipasto, dips, pasta, pizza
Hand blender for emulsifications, purees, soups, sauces
Aged Chinese black vinegar — malty depth for dumplings and sauces
Peanut dipping sauce — satay skewers, spring rolls, noodles
Liquid everything seasoning — dipping, marinade, drizzle, versatile