4 Large Original California artichokes
¼ Cup Balsamic vinegar
¼ Cup Water
¼ Cup Soy Sauce
1Tbsp Ginger, minced
¼ Cup Olive oil
Salt and Pepper

INSTRUCTIONS:
1.Wash artichokes. Cut off stems at base and remove small bottom leaves. Cut off top quarter of artichokes and discard. Makes 4 servings.
2. Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.
3. Drain artichokes and cool.
4. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.
5. Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. Marinate in refrigerator for at least one hour. For best flavor marinate in the mixture overnight in the refrigerator.
6. Drain artichokes before grilling.
7. Place cut side down on a gill over a solid bed of medium coals or medium heat on a gas grill. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes.
8. Grill until petal tips are lightly charred, 3 to 4 minutes or more.
9. Serve hot or at room temperature.

Yield: 8 servings, ½ artichoke each

Add olive oil, garlic, and artichokes to pan, cover and cook over low heat about 15 minutes. Add peppers, tomatoes, olives, stock, vinegar, coriander and salt and pepper to taste. Cover and simmer 10 minutes. Adjust seasonings and consistency as desired.

Individual Serving: Slice lamb and fan out 4 slices on serving plate. Arrange sautéed artichokes and vegetables beside lamb. Garnish with mint sprig.

Serves 4-6.

Serving suggestions: Accompany with your favorite dipping sauce (ranch, seasoned mayo, aioli).

Makes about 32 appetizers.

Makes 10 servings.