Roasted Artichokes With Soy-Balsamic Vinaigrette
- Ready In:
- 55mins
- Ingredients:
- 10
- Yields:
-
4 artichoke halves
- Serves:
- 2-4
ingredients
-
For Artichokes
- 2 artichokes, washed
- 2 tablespoons olive oil
- 1⁄2 teaspoon dried thyme
- 4 lemon slices (thin)
- 4 garlic cloves
-
For Vinaigrette
- 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
directions
- 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.
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RECIPE SUBMITTED BY
AniSarit
Ladera Ranch, California