Balsamic Roasted Artichokes

Balsamic Roasted Artichokes
Staff Writer
Balsamic Roasted Artichokes
Casey Friedman

Balsamic Roasted Artichokes

This simple recipe lets the flavors of the artichokes shine through, while also showcasing the sweet tang of high-quality balsamic vinegar. It would make a delicious side dish for any summer meal. 

See all roasted vegetable recipes.

Click here to see 9 Amazing Artichoke Recipes.

2
Servings
232
Calories Per Serving
Deliver Ingredients

Ingredients

  • Juice of 1 lemon
  • 4 artichokes
  • 1/4 Cup extra-virgin olive oil
  • 1/8 Cup aged balsamic vinegar
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste

Directions

Fill a bowl with water and squeeze the juice of ½ lemon into the water.

Wash the artichokes and trim the spikes off the leaves. Cut each artichoke in half lengthwise and scoop or cut out the choke completely. Place artichokes in the lemon water so they don't brown.

Steam the artichokes over water and the juice of the other ½ of the lemon until fork-tender, approximately 20 minutes.

Preheat the oven to 375 degrees.

In a bowl, mix together the olive oil, balsamic vinegar, and garlic. Season with salt and pepper, to taste. Dip the steamed artichokes into the vinegar mixture, making sure to coat each side. Place the artichokes cut side down in a roasting pan. Pour the excess vinegar mixture over the artichokes. 

Roast the artichokes in the oven for approximately 30 minutes. Remove from the oven and serve warm.

Nutritional Facts

Total Fat
25g
36%
Sugar
2g
2%
Saturated Fat
22g
92%
Carbohydrate, by difference
2g
2%
Calcium, Ca
4mg
0%
Magnesium, Mg
2mg
1%
Phosphorus, P
2mg
0%
Sodium, Na
3mg
0%
Water
10g
0%

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.