Preparation

• First, brush the chokes under running water to remove their protective film, which is bitter.
• Cut off the stem at the base of the first leaves.
• Begin at the base and peel off the tough outer leaves until you begin seeing the lighter yellow-green leaves. 
• Trim the base that held the stems of the leaves you just removed. 
• Remove the top ½ inch or so. 
• Place the trimmed chokes in a bowl of cool water that has had some vinegar or lemon juice added to prevent browning. 
• Place the trimmed chokes in the top part of a steamer and steam for 20 minutes.
• Remove them to an ice bath to cool. When cool, drain on paper towels. Cover with more paper towels and blot until almost dry.
• Put the chokes in a large sealable storage bag. Pour the marinade over the chokes, seal and marinate for at least 2 hours.
•  Prepare a grill and grill until they are heated through and have grill marks.
• Serve with any remaining marinade as a dip.