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Roasted Artichokes

Source of Recipe


Country Living






List of Ingredients



• 6 cups water
  
• 1/4 cup lemon juice
  
• 1/2 tsp salt
  
• 20 baby artichokes (2 to 3 ounces each)
  
• 2 Tbsp olive oil
  
• 4 cloves garlic, halved
  
• 1 tsp balsamic vinegar
  






Instructions



1. In a 5-quart non-aluminum saucepot or Dutch oven, combine water, lemon juice and 1/4 teaspoon salt; set aside. To trim artichokes, snap off and discard tough outer green leaves, stopping when the leaves are half green and half yellow. Cut each stem even with base. Lay artichokes on their sides and cut 1/2-inch off each top. Cut artichokes in half lengthwise.
   
   
2. Place artichoke halves in water mixture and heat to boiling over high heat; cook 15 minutes. Drain artichokes and pat dry with paper towels.
   
   
3. Heat oven to 450° F. In 13- x 9-inch baking pan, mix artichokes, oil, garlic, and remaining 1/4 teaspoon salt. Spread mixture in a single layer in pan and roast on bottom rack 15 minutes. With spatula, turn artichokes and roast 5 to 10 minutes longer, or until artichokes are lightly browned. Transfer mixture to serving plate, drizzle with vinegar, and serve.
   
   Serves 4