ROASTED ARTICHOKES WITH SOY-BALSAMIC VINAIGRETTE

Steps:

• Discard the small outer leaves of the artichokes.
• With scissors, snip thorn tips from remaining leaves (optional, but recommended).
• Trim dark base from stem ends and peel coarse fibers from the stem.
• Cut artichokes in half lengthwise and rinse well.
• Choose a pan in which the artichokes fit close together in a single layer (if there are large spaces, the juices will burn).
• Pour olive oil into pan and add 1/2 teaspoon dried thyme. Roll artichokes in oil to coat, and turn cut sides down.
• Slide 1 thin lemon slice and 1 garlic clove under each artichoke half.
• Seal pan with foil.
• Bake on 375degF until artichoke bottoms are tender when pierced, 45min-1hour.
• While artichokes are baking, make vinaigrette.
• FOR VINAIGRETTE:.
• Whisk together the Balsamic Vinegar, Soy sauce salt, and Harissa.
• Slowly whisk in the olive oil.
• Refrigerate while Artichokes are baking.
• WHEN ARTICHOKES ARE READY:.
• Transfer them (cut sides up) to a platter and top with Vinaigrette.
• Should be served hot, but also good if room temperature.
• VARIATIONS (instead of vinaigrette):
• -drizzle artichokes with pan drippings.
• -microwave on high 1 tsp butter and 1 tsp lemon juice, and drizzle over artichoke.