Roasted Artichokes With Soy Balsamic Vinaigrette Recipes

THE MOST AMAZING ROASTED ARTICHOKES

Steps:

• Heat oven to 400°F.
• Use a knife to slice off the bottom 1/2-inch (or more, if you'd like) of the artichoke stems, and the top 1 inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes with water.
• Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy "choke" in the middle of the artichoke. Then use kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves (so that they don't poke you when you eat them). Rub a lemon wedge all over the entire surface of each artichoke half, to prevent browning.
• Place the artichoke halves in a baking dish or on a baking sheet cut-side-up. Brush the cut sides of the artichokes evenly with the olive oil. Then fill the cavities evenly with the garlic, followed by a few small sprigs of the fresh herbs. Season with salt and pepper.
• Flip the artichokes over, using the herbs to help hold in the garlic, so that they are cut-side-down. Brush the tops of the artichokes with oil, and season with salt and pepper.
• Bake uncovered for 15 minutes. Then remove and cover the pan with aluminum foil, and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily.
• Place the tray on a cooling rack. Carefully remove, discard the herbs (or stir them into your dipping sauce for extra flavor), and drizzle the artichokes with extra lemon juice.
• Serve the roasted artichokes warm with your desired dipping sauce.

ROASTED ARTICHOKE SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
• Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
• Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.

ROASTED BALSAMIC ARTICHOKES

Steps:

• Wash artichokes in cold water.
• Snip off sharp points and trim the stem.
• Cut artichokes in half length-wise.
• Carefully cut or snip out the spiny inner leaves and remove the "choke" completely.
• Place in a bowl of water with lemon juice to avoid browning.
• In a large pot, combine chicken broth with water and bring to a boil.
• Boil covered artichokes for 20 minutes.
• In a small bowl, mix olive oil, balsamic vinegar, salt and pepper.
• Remove artichokes from pot and baste them on both sides with the oil and vinegar mixture.
• Place artichokes cut side down on a grill set to medium.
• Turn after 5-7 minutes and baste again.
• Pour remaining mixture into the cups of the artichokes.
• Cook an additional 5-8 minutes, careful not to char the artichokes.
• Serve hot with or without dip.

ROASTED ARTICHOKES WITH SOY-BALSAMIC VINAIGRETTE

Steps:

• 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.