Steaming: This can be done in advance to save time. Steamed artichokes can be stored in the refrigerator for up to 1 week. To trim for steaming
: Cut stem of artichoke.
Cut 1/3 of top off artichoke off, discard. Clip off tips of each leaf with scissors.
Stand artichokes in steamer basket with 3 inches of water, cover and boil until fork tender at base, about 25 to 40 minutes depending on size.
Marinating: Split cooked artichokes lengthwise, scoop out "choke" (fuzzy center). Mix oil, balsamic, garlic, rosemary
, lemon juice
and salt and pepper, in the bottom of glass baking dish
. Place artichokes, cut side down, in marinade. Cover and refrigerate until ready to grill
, up to a day.
Grilling: Remove artichokes
, save marinade for basting, place artichokes on hot grill cut side up and cook until deep golden brown, about 5 to 7 minutes. Brush with marinade and turn to cook other side until deep golden brown, brush again with marinade. Serve hot or at room temperature.