Thursday, May 26, 2011

Roasted Artichokes

This is a good basic way to serve artichokes.  When these toppings you really do not need to dip the leaves in to anything.   I purchased only two artichokes assuming that only my husband and I would eating them.  Much to my surprise my oldest son loved them, so we ended up sharing with him.  Next time I better buy three!

2 large artichokes, stems removed and ends trimmed
1 tablespoon olive oil
2 tablespoons balsamic vinegar
4 teaspoons minced garlic
pepper to taste
  1. Cut the stems off the artichokes, cut off the tops with a sharp knife and using scissors trim the pointy ends off the leaves. 
  2. Steam the artichokes however you desire.  I use a steamer, but you can steam them on the stove or every cook them in a pressure cooker.  Preheat the oven to 450 degrees. 
  3. Place the steamed and trimmed artichokes in a baking dish and pour 1/2 tablespoon of olive oil, 1 tablespoons balsamic vinegar, and 2 teaspoons of minced garlic over each artichoke.  Pepper to taste. Place the artichokes in the oven and roast them for 15 to 20 minutes or until the tips of the artichokes are slightly browned. 
  4. Serve warm and enjoy!

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