Roasted Artichokes

Submitted by Vicki in AZ

"Different twist to traditional steaming."

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 4

ingredients

• 4 young artichokes
• 1⁄4 cup olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon brown sugar
• 3 minced garlic cloves
• 1 pinch salt
• 1 pinch dried basil

directions

1. Rinse artichokes.
2. Cut off 1/4 of the artichoke and trim leaf tips. Cut in half.
3. Mix all ingredients and pour over chokes.
4. Cook in 400 degree oven until done. I don't wrap in foil, but see that reviewers have and I'm sure it speeds up the cooking time. Cooking time really varies. It depends on the size and age of the artichoke. You just have to check. I usually serve these at room temp with a mayo-curry sauce.

Reviews

[3boys1girlmama]

This was soooooo good. I cut my artichoke in half like the picture and wrapped each half in foil. I noticed 30 minutes was not enough time, so I put it in for another 15 minutes and it was perfection. This was my first time trying to do artichokes myself, and I am going to run out and buy more to try again! Yum!

 

[Maeven6]

I did these and will upload pictures eventually but I didn't see a container for them and the foil in the picture wasn't mentioned so I put them in my roaster. I also simply used my infused oil with sprinkles of balsamic vinegar and cloves and herbs over the top. Great basic recipe and totally beats steamed or boiled.

 

[BurtonFanatic]

I'm going to try these again, but maybe I'll make more sauce for after the artichoke is done cooking. I doubled the sauce recipe and there still seemed to be a lack of sauce. I cooked the artichokes at 500 for 25 minutes wrapped in foil. Thanks for the post.

 

[Amorous One]

Thanks Vicki for this awesome artichoke recipe! The flavor is superb. Wrapped in foil and baked for 50 minutes ... dipped in butter,just perfect. P.S. I also live in AZ.

 

[Marty in Minnesota]

I covered these artichokes loosely in foil, and roasted them for 30 minutes at 425 degrees. It was the first time I ever cooked artichokes. I don't know if the quality of the chokes I used was poor, or what, but cooking and eating artichokes this evening was much ado about nothing. Although the flavor--what there was of it--was fine, I would not make this recipe again.