Roasted Artichokes With Soy-Balsamic Vinaigrette

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READY IN: 55mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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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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