← Back to Search Results
roasting American, California
Roasted Balsamic Artichoke Bottoms Recipe-9316

Photo by: Joseph De Leo
Comments: 0
 

Recipe

It’s not surprising that artichokes are a local favorite, especially since Castroville, the “Artichoke Capital of the World,” is right up the coast. Unadorned, artichokes are high in fiber and vitamin C and low in calories. The edible part of a large one can have as few as twenty-five calories. The balsamic vinegar marinade here, using only a bit of olive oil and honey, helps keep the calorie count low, and roasting transforms the marinade into a flavorful glaze. Artichokes thrive year-round, but are bountiful from March to May, making this a perfect spring appetizer or side dish.

Yield: Serves 4

Ingredients

  • ½ cup balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon minced shallot
  • 1 tablespoon fresh thyme leaves
  • 4 medium-size artichokes
  • 2 tablespoons honey
  • 2 tablespoons extra virgin olive oil
  • Coarse (kosher) salt and freshly ground black pepper

Directions

1. Combine the vinegar, garlic, shallot, and thyme in a medium-size bowl and set aside.

2. Trim an artichoke down to its bottom, leaving most of the stem attached. Slice the trimmed artichoke in half through the stem and place it in the vinegar marinade. Repeat with the remaining artichokes.

3. Toss the artichokes in the vinegar marinade to coat. Cover the bowl and let the artichokes marinate at room temperature for 2 to 3 hours, tossing occasionally.

4. Position a rack in the center of the oven and preheat the oven to 375°F.

5. Using tongs, remove the artichoke halves from the marinade and place them, cut side down, in a roasting pan. Add the honey to the marinade and whisk to blend. Pour this mixture over the artichokes.

6. Cover the roasting pan with aluminum foil. Bake the artichokes for 20 minutes. Remove the foil and bake the artichokes, uncovered, until they are tender when pierced with the tip of a knife and the marinade has reduced to a glaze, 10 to 15 minutes longer.

7. Place each on a serving plate. Drizzle the olive oil over the artichokes and season them with salt and pepper to taste. Serve hot or at room temperature.


© 2006 Myra Goodman
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

157kcal (8%)
63mg (6%)
17mg (28%)
4mcg RAE (0%)
497mg
79mg
4g
10g
7g
23g
0mg (0%)
412mg (17%)
1g (5%)
7g (11%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-masala American Masala
by Suvir Saran
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
big-fat-cookies Big Fat Cookies
by Elinor Klivans
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?