Roasted Balsamic Artichokes
Elevate your vegetable game with these irresistibly flavorful Roasted Balsamic Artichokes! This recipe transforms fresh artichokes into a tender, caramelized masterpiece with a tangy balsamic glaze and fragrant garlic-thyme seasoning. Perfectly roasted to bring out their nutty richness, these artichokes are easy to prepare with a quick lemon rub to avoid browning and a simple toss of pantry staples like olive oil and balsamic vinegar. The dual roasting method—steamed under foil and finished uncovered—ensures every bite is melt-in-your-mouth tender with lightly crisped edges. Serve as a stunning appetizer, healthy side dish, or even a plant-based entrée, garnished with a fresh squeeze of lemon for that finishing touch. Whether you're hosting a dinner party or enjoying a cozy night in, these artichokes are sure to impress both the eyes and the palate.
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Recipe Information
Ingredients
- 4 whole artichokes
- 1 whole lemon
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 4 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 sprigs fresh thyme
Instructions
Preheat your oven to 400°F (200°C).
Trim the artichokes by cutting off the tough outer leaves, snipping the sharp tips with scissors, and slicing about 1 inch off the top and the stem. Cut the artichokes in half lengthwise and remove the fuzzy choke with a spoon.
Rub the cut sides of the artichokes with half a lemon to prevent browning.
Place the artichoke halves in a large bowl. Drizzle with 3 tablespoons of olive oil and 2 tablespoons of balsamic vinegar. Toss to coat evenly.
Mince the garlic cloves and sprinkle them over the artichokes. Add salt, black pepper, and the fresh thyme leaves. Toss everything gently to ensure even distribution of the seasoning.
Place the artichokes cut-side down on a baking dish lined with parchment paper or foil for easy cleanup.
Cover the dish tightly with aluminum foil to trap steam and promote even roasting.
Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil, flip the artichokes cut-side up, and roast for an additional 10 minutes to caramelize the edges.
Check doneness by inserting a knife into the base of the artichokes; they should be tender.
Remove from the oven and drizzle with a fresh squeeze of lemon juice before serving. Optionally, garnish with additional thyme for presentation.
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 3290 mg | 143% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 11.3 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1640 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
