Directions:

Boil or steam prepared artichokes until bottoms pierce easily, or a petal pulls off easily. Drain artichokes; cool.

Cut each prepared artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.

Mix vinegar, water, soy sauce, ginger and olive oil in a large resealable plastic bag. Place artichokes in the bag and coat all sides with the marinade mixture. Marinate at least one hour, or for best flavor marinate overnight in the refrigerator.

Drain artichokes and save the marinade.

Place artichokes cut side down on a preheated grill over medium heat. 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. Grill until petal tips are lightly charred, 3 to 4 minutes more.

Serve hot or room temperature.

Serve with reserved marinade, melted butter, mayonnaise or aioli, pesto and lemon wedges.