Best Roasted Balsamic Artichokes Recipes

Roasted Balsamic Artichokes image

Provided by AmyJones218

Categories Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 whole artichokes
1 (15 ounce) can reduced-sodium chicken broth
5 cups water
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice

Steps:

Wash artichokes in cold water.
Snip off sharp points and trim the stem.
Cut artichokes in half length-wise.
Carefully cut or snip out the spiny inner leaves and remove the "choke" completely.
Place in a bowl of water with lemon juice to avoid browning.
In a large pot, combine chicken broth with water and bring to a boil.
Boil covered artichokes for 20 minutes.
In a small bowl, mix olive oil, balsamic vinegar, salt and pepper.
Remove artichokes from pot and baste them on both sides with the oil and vinegar mixture.
Place artichokes cut side down on a grill set to medium.
Turn after 5-7 minutes and baste again.
Pour remaining mixture into the cups of the artichokes.
Cook an additional 5-8 minutes, careful not to char the artichokes.
Serve hot with or without dip.

Nutrition Facts : Calories 156.4, Fat 8.2, SaturatedFat 1.4, Sodium 487, Carbohydrate 16.8, Fiber 7, Sugar 0.5, Protein 8.5

Roasted Artichokes With Soy-Balsamic Vinaigrette image

Provided by AniSarit

Categories Vegetable

Time 55m

Yield 4 artichoke halves, 2-4 serving(s)

Number Of Ingredients 10

2 artichokes, washed
2 tablespoons olive oil
1/2 teaspoon dried thyme
4 lemon slices (thin)
4 garlic cloves
3 tablespoons balsamic vinegar
1 tablespoon soy sauce
1/4 teaspoon salt (adjust depending on sodium level in soy sauce)
1/2 teaspoon harissa
1/3 cup extra virgin olive oil

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.