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Balsamic Roasted Baby Artichokes

Date Added: Nov 27, 2010 Italian Vegetarian
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Prep Time

15 mins

Cook Time

30 mins

Ready In

45 mins

Serving

2

*to adjust serving size click on "serving box".

Description

Baby artichokes blanched in lemon juice and water then roasted in the oven with balsamic vinegar, olive oil, chicken stock, salt and pepper. Finish with shavings of Pecorino Romano or your favorite Italian cheese. A great antipasto or side dish.


Ingredients

  • 14  Each Baby Artichokes
  • 1
  • 2  Each Lemons
  • 2
  • 1  Table Spoon(s) Balsamic Vinegar
  • 3
  • 4  Table Spoon(s) Extra Virgin Olive Oil
  • 4
  • ½  Tea Spoon(s) Kosher Salt
  • 5
  • ¼  Tea Spoon(s) Pepper
  • 6
  • 3  Fluid ounce(s) Chicken Stock, low sodium
  • 7
  • 1/4  Cup(s) Pecorino Romano, shaved
  • 8
  • 1  Table Spoon(s) Flat Leaf Parsley, finely chopped
  • 9

Directions

    1. Preheat oven to 375 degrees
    2. Remove the bottom of the stems and outer leaves of the artichokes
    3. Cut 3/4" off of the top and trim the bottom
    4. Immediately place in a large pot of cold water
    5. Add the juice of the lemons and the lemons to the cold water
    6. Place a clean kitchen towel over the artichokes to submerge them in the water
    7. Place pot on stove and simmer for 12 - 15 minutes
    8. Strain artichokes and let cool
    9. Once cooled, cut artichokes in half and place in a baking pan
    10. Add balsamic vinegar, olive oil, salt, pepper and chicken stock to artichokes and mix to combine
    11. Roast for 15 - 20 minutes
    12. After 8 minutes, mix around to evenly cook
    13. Finish with Pecorino Romano and parsley

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