Grilled Baby Artichokes with Grapefruit and Rosemary

Serves 4

16 baby artichokes

1 medium lemon 

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Juice and zest of one red grapefruit

1 tablespoon finely minced fresh rosemary leaves

3 cloves garlic, minced

1/4 teaspoon black pepper

1 large red grapefruit, cut into 12 thin wedges

Fill a medium glass bowl with cold water and squeeze lemon into the water. Cut off stems of artichokes near the base. Remove tough outer leaves, leaving softer, yellowish-green inner leaves, then cut the top 1/3 off. As you trim each artichoke, immediately place into lemon water to prevent browning. Steam artichokes for 7 minutes, or until bottoms are just tender. 

While artichokes are steaming, combine olive oil, vinegar, grapefruit juice and zest, minced rosemary, garlic and black pepper in a bowl. Add steamed artichokes to the marinade, and toss to coat. Add grapefruit slices. Let stand for 15 minutes.

While artichokes and grapefruits are marinating, preheat grill. Grill artichokes and grapefruit for 2 to 3 minutes per side, until artichokes are tender, basting with marinade several times. Remove to a serving platter, drizzle with additional marinade, garnish with sprigs of fresh rosemary, and serve.