Grilled Artichokes with Rosemary Drizzle

This recipe is adapted from Artichokes with Tarragon Drizzle in Better Homes and Garden Special Interest , Italian Comfort Food.  I just adore artichokes as a wonderfully fun and delicious food group.  I will eat them anyway I can get them.  This recipe is not only fun but yummy.  I recommend making at least 8 to enjoy this recipe.  The flavor is tangy and herbs.  It can be served with any food grouping in my option.  The picture is Lemon Rosemary Grilled Salon, Rice Pilaf, Cucumber Salad and Grilled Artichokes with Rosemary Drizzle.

Grilled Artichokes with Rosemary Drizzle

8 whole artichokes

2/3 cup of olive oil

1/3 cup white wine vinegar

2 Tablespoons fresh chopped rosemary

2 Tablespoons Dijon mustard

Wash artichokes, snip off the sharp leaf tips.

Place in a large kettle with salted water.  Bring to boil and boil for 20 minutes or until a leaf pulls out easily.  

Drain and place in ice water until cold.

Drain completely in a colander.

Cut in half and remove the fibrous core.

Brush all sides of the artichoke with olive oil infused with crushed garlic.

Place on grill.  Grill each side for 7 minutes or until light brown.

To make Rosemary Drizzle, take a quart jar and put olive oil, white wine vinegar, rosemary, and mustard.  Put the lid on and shake until mixed.  Add salt and pepper to taste.

After removing artichokes from grill pour the center full of rosemary drizzle.  

Serve and enjoy.