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 one_half Tea Spoon(s) Kosher Salt
5
• ¼ one_quater 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