4 large artichokes
1/4 cup balsamic vinegar
1/4 cup water
1/4 cup soy sauce
1 tablespoon minced ginger
2 tablespoons olive oil
Slice artichoke tops off, crosswise. Trim stems. Boil or steam until bottoms pierce easily, or a petal pulls off easily. Drain and cool. Cut each artichoke in half lengthwise, and scrape out fuzzy center and any purple-tipped center petals.
Mix remaining ingredients in a large plastic bag. Place artichoke halves in the bag and coat all sides of the artichokes. Marinate overnight in the refrigerator.
Drain artichokes, and place, cut side down, on a grilling sheet or pan. Grill over a solid bed of medium coals or gas grill on medium direct heat. Grill until lightly browned on the cut side, 5-7 minutes. Turn artichokes over and drizzle some of the remaining marinade into the exposed cut side. Grill until petal tips are lightly charred, 3-4 minutes more.
Serve hot or room temperature with Creamy Thai Dip.