- 4 whole artichokes
- 1 cup grated Parmesan cheese
- ¼ cup red wine vinegar
- 2 tablespoons sugar
- 1½ tablespoons herbs de Provence
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons finely chopped garlic
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup olive oil
- Remove any discolored leaves and the small leaves at base of artichokes. Trim stems even with base of artichokes. Cutting straight across, slice 1 inch off tops of artichokes and discard tops. Cut off points of remaining leaves with scissors. Rinse artichokes with cold water.
- Pour 1 inch of water into a 4-quart Dutch oven and place steamer basket over it, keeping the bottom of the basket from touching the water. Put artichokes in basket. Cover tightly. Heat to boiling; reduce heat. Steam 20 to 25 minutes or until bottoms are tender when pierced with knife. Cool.
- Cut artichokes in half lengthwise; scrape out the hairy choke and any smaller purple-tipped leaves with a spoon. Put artichokes in a large re-sealable plastic bag.
- Put remaining ingredients, except for the oil, in food processor, and process for 1 minute. With the processor running, slowly pour in the oil through the feed tube and process until emulsified. Pour oil mixture into the plastic bag, over the artichokes. Seal the bag and gently "shake" it so that artichoke halves are thoroughly coated with marinade; be careful not to break apart the artichokes. Refrigerate 8 hours or overnight.
- When ready to grill, heat your Memphis Grill to 350° with the Indirect Savorizer® in place. Place artichokes cut-side down on grate and grill for 5-7 minutes. Turn artichokes over and grill for another 3-4 minutes or until the tips are lightly charred.
- If desired, serve with Herb Butter Sauce: ¼ cup butter, melted, 2 tablespoons lemon juice, 1 small clove garlic, finely chopped, ⅛ teaspoon salt, ¼ teaspoon dried dill or your favorite herb. Stir all ingredients in small bowl.
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