- Difficulty: Easy
- Servings: 4 to 6
- Nutritional Information per Serving (1 of 4 servings): Calories 219, Total Fat 16 g, Saturated Fat 3 g, Carbohydrates 15 g, Dietary Fiber 6 g, Sugar 3 g, Protein 7 g, Cholesterol 6 mg, Sodium 677 mg
- Total Time: 45 minutes
- Preparation Time: 25 minutes
- Cooking Time: 20 minutes
Ingredients
- 9 baby artichokes (approximately 2 pounds)
- 2 lemons, halved
- 1/4 cup extra-virgin olive oil
- 2 to 3 tablespoons high-quality balsamic vinegar
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, peeled and minced
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped flat-leaf parsley, for garnish
Instructions
Discover the simple joy of roasted baby artichokestender, flavorful bites that burst with earthy sweetness and a tangy balsamic kick. This easy recipe will have you savoring restaurant-quality results at home in under an hour!
- Preheat your oven to 400F (200C) for perfectly golden results.
- Prep the artichokes with care: Peel off tough outer leaves, trim stems with a vegetable peeler, snip the top third, and halve lengthwise. Rub cut sides with lemon halves to keep them vibrant and prevent browning.
- Whisk together olive oil, balsamic vinegar, salt, pepper, and minced garlic in a bowl. Arrange artichoke halves cut-side up in a roasting pan, drizzle generously with the mixture, and roast until irresistibly tenderabout 20 minutes.
- Finish with a shower of grated Parmigiano-Reggiano and fresh parsley. Serve warm and watch them disappear!
