Grilled Artichokes with Balsamic Vinegar

Whenever I find artichokes at for 99 cents each I buy two.  My favorite way to eat these is grilled with a little balsamic vinegar. 

Trim the artichoke and cut off the killer points from the leaves!  Then boil for 40-45 minutes, or until tender.  I've already boiled this one and refrigerated it overnight.  I know it doesn't look very appetizing but hang in there... things will turn out just fine!

Cut the artichoke in half.  You can see on the left half that I've removed the purple leaves and spiny hairs from the center.  Careful not to cut out the heart... that's the best part.  Using a small teaspoon is good for cleaning these... just scrape out the yukkies using the tip of the spoon. 

Now place the halves in a frying pan (or griddle) cut side down and cook until lightly browned, about 5 minutes or so.

Using a spatula, turn the artichokes on their backs and sprinkle a tablespoon of balsamic vinegar  into the cavity and between the leaves.

Again, using a spatula turn the artichokes over again so the balsamic spurts and sputters and the steam  rises up and clears your sinuses.  (It's an added bonus.)  If your sinuses aren't in immediate need of a cleansing, simply step back from the stove when you turn these and you'll be home free.  

Let these cook for another 4 or 5 minutes until the balsamic has caramelized and the edges are nice and browned.

Sprinkle with a bit of Fleur de Sel and serve with lemon.  The balsamic flavors these so nicely, you won't even miss dipping the leaves in mayonnaise, melted butter, or any other dipping sauce!

When you get down to the heart, cut it into bite-sized pieces, squeeze a little lemon juice over them and enjoy!  Don't those hearts look like pieces of grilled meat?  Yum!

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