GRILLED ARTICHOKES {perfect for aforementioned garden party}

One of my all time favorite summer treats.  We just enjoyed them alongside my brother-in-law's famous steak... one of the best meals in the world!  {A friend gave me this recipe and I am not sure where it came from so if anyone knows, please fill me in so I can give proper credit.}  Without further ado... please treat yourselves immediately!

Grilled Artichokes with a Creamy-Herb Dipping Sauce
4 large artichokes

MARINADE
1/4 cup balsamic vinegar
1/4 cup water
2 tablespoons soy sauce
3 tablespoons chopped fresh basil, (or 1 tbsp. dried)
1 tablespoon chopped fresh thyme, (or 1 tsp. dried)
1/4 teaspoon (scant) garlic powder, (or 1 small minced garlic clove)
1/2 teaspoon fresh ground pepper
1/4 cup extra virgin olive oil

CREAMY-HERB DIPPING SAUCE
1/2 cup mayonnaise
1/4 cup creme fraiche (*I use light sour cream to reduce fat & calories)
fresh lemon juice, to taste (*I usually use roughly 1/2 lemon)
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil
Kosher salt & fresh ground pepper, to taste
extra virgin olive oil, to desired consistency

To Prepare Artichokes:
Pull off the small/discolored lower petals. Cut stems flush with bottoms, then cut about 1" off the top of each artichoke (the top quarter). Snip thorny tips off each leaf with a scissors, then rinse artichokes well.

Add 2-inches of water to a large pot. Drop in a steaming apparatus (such as collapsible basket) and bring water to a boil. Place artichokes in the pot stem-side up. Cover tightly with lid and let artichokes steam, on medium/high heat, until tender. This takes about 40 minutes for large artichokes. {Note: Check at the halfway point to make sure there is adequate water still in the pot--add more as necessary.} Artichokes are tender when a toothpick can be easily inserted into the stem. Drain artichokes stem-side up; cooling to room temperature. Cut artichokes in half lengthwise, then scrape out the fuzzy center and any purple-tipped petals, using a small spoon.

To Prepare Marinade:
In a large Ziploc bag, add balsamic vinegar, water, soy sauce, basil, thyme, garlic, and pepper; shake to combine. Seal bag and set aside at room temperature for 10 minutes. Add olive oil and shake to combine. Add artichokes to the bag; seal and shake to coat completely with marinade. Refrigerate overnight, turning a few times for even marinating. (Note: If in a hurry, can marinate at room temperature for 2 hours.)

To Make Creamy-Herb Dipping Sauce:
In a small bowl, combine the mayonnaise, creme fraiche, lemon juice (to taste), chives, basil, salt, and pepper. Add olive oil, one tablespoon at a time, to reach desired flavor and consistency. This is a very important addition--thins the sauce and adds lightness. (Can be made the day before; cover and refrigerate.)

To Grill Artichokes:
Preheat grill to high heat. Place artichokes cut-side down and grill for about 4-5 minutes (SAVING MARINADE), or until browned. Turn over and grill for another 1-2 minutes.

Place artichokes cut-side up on a serving platter and drizzle with the reserved marinade. Serve with the Creamy-Herb Dipping Sauce.