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Ingredients
| artichokes: 2 |
| balsamic vinegar: 1/4 cup |
| red wine: 1/4 cup |
| soy sauce: 1/4 cup |
| garlic (minced): 1 Tbl (minced) |
| ginger (minced): 1 Tbl |
| olive oil: 3 Tbl |
| black pepper: 1 tsp |
| smooth peanut butter: 1/4 cup |
| cream cheese: 1/4 cup |
| light brown sugar (packed): 2 Tbl |
| rice vinegar: 2 Tbl |
| soy sauce: 2 Tbl |
| sesame oil: 2 Tbl |
| garlic (minced): 1 tsp (minced) |
| ginger (minced): 1 Tbl |
Grilled Artichokes With Thai Sauce
Credit: Food.com
User rating:
-
Prep Time
540 min -
Cook Time
60 min -
Servings
4 serving(s)
Tags
- In a bowl, place all ingredients for peanut butter Thai saucen(last 8 ingredients). Mix well to thoroughly combine. Set aside in a covered container.
- Rinse artichokes in cold water, cut the tips off the top and trim the stem so it sits flat.
- Steam or boil artichokes until petal are soft (about 30-40 minutes). Remove from heat and allow to cool, then cut each artichoke in half length-wise.
- Place artichoke halves in a container. Add all other ingredients except for peanut mixture. Gently mix to thoroughly mix and coat artichokes. Marinate for 6-8 hours in the refrigerator.
- When ready to serve, cook artichoke halves over charcoal grill until lightly brown on both sides.
- Plate each artichoke half on an individual plate and serve with reserved sauce.