Roasted Balsamic Artichokes

• 2 whole artichokes
• 1 (15 ounce) can reduced-sodium chicken broth
• 5 cups water
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon lemon juice

1. Wash artichokes in cold water.
2. Snip off sharp points and trim the stem.
3. Cut artichokes in half length-wise.
4. Carefully cut or snip out the spiny inner leaves and remove the "choke" completely.
5. Place in a bowl of water with lemon juice to avoid browning.
6. In a large pot, combine chicken broth with water and bring to a boil.
7. Boil covered artichokes for 20 minutes.
8. In a small bowl, mix olive oil, balsamic vinegar, salt and pepper.
9. Remove artichokes from pot and baste them on both sides with the oil and vinegar mixture.
10. Place artichokes cut side down on a grill set to medium.
11. Turn after 5-7 minutes and baste again.
12. Pour remaining mixture into the cups of the artichokes.
13. Cook an additional 5-8 minutes, careful not to char the artichokes.
14. Serve hot with or without dip.

artichokes, chicken broth, water, olive oil, balsamic vinegar, salt, pepper, lemon juice

Taken from www.food.com/recipe/roasted-balsamic-artichokes-288449 (may not work)