Artichokes are popping up in produce aisles at area grocery stores.

Native of the Mediterranean, virtually 100 percent of all artichokes grown commercially in the United States are grown in California.

One large artichoke contains only 25 calories, no fat, 170 milligrams of potassium, and is a good source of vitamin C, folate, magnesium and dietary fiber. The trick is to keep dressings, sauces and dips low in fat.

This recipe is perfect for the lazy cook because all the preparation can be done the previous day. Marinate overnight in a balsamic vinegar marinade and toss them on the grill when you're ready.

The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary.

Grilled Artichokes

(Recipe for 4 artichokes, 8 servings ½ artichoke each)

4 large artichokes

¼ cup balsamic vinegar

¼ cup water ¼ cup soy sauce

1 tablespoon minced ginger

¼ cup olive oil

Slice artichoke tops off, crosswise. Trim stems. Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.

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

Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator ; otherwise marinate for at least one hour.

Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. 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 at room temperature.