PP: Balsamic Roasted Artichokes
Chef: Andrea Seppinni
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
For the Artichokes
- 1/2 lemon, cut into wedges
- 2 fresh large artichokes or 4 small/baby artichokes
For the Marinade
- 1/2 c Easy Homemade Vegetable Stock or low-sodium prepared vegetable stock, plus a few tablespoons more to mix with the cornstarch or arrowroot
- 1 T organic cornstarch or arrowroot
- 1/4 c good quality balsamic vinegar
- 1 t diced unsulfured sun-dried tomatoes
- 1/4 t minced fresh thyme
- 1/2 t minced fresh oregano
- High-heat tolerant oil for the grill (sunflower or grapeseed) just to VERY LIGHTLY oil it and wipe excess off w/ paper towel
For the artichokes
- Fill a stock pot approximately 1/3 full of water with a steamer basket over the water. Cover with a lid and bring to a simmer.
- Peel the outer layer of the artichoke stems away with a paring knife or vegetable peeler if the stems are intact; on large artichokes, trim about 1/2-inch off the top of each one.
- Cut each artichoke into quarters if using large artichokes or in half if using small ones, and immediately squirt lemon juice over cut edges.
- Place the prepared artichokes in a single layer in the steamer basket (if not possible to place in a single layer, rotate the artichokes with tongs in the steamer basket half way through steaming), and cover with the lid.
- Steam for 15-25 minutes, depending on the size of the artichokes.
- In the meantime, make the balsamic marinade.
For the Marinade
- Bring the vegetable stock to a simmer in a small sauce pan; whisk the cornstarch/arrowroot with a few tablespoons of extra vegetable broth, and then whisk the mixture into the simmering broth until smooth.
- Cook the broth-cornstarch/arrowroot mixture until it begins to thicken and becomes clear. This will happen quickly. Once the mixture is thick enough to coat the back of a spoon, remove from heat and whisk in the balsamic vinegar, herbs, sun dried tomatoes and pepper.
- Taste and adjust seasoning.
- When the artichokes are steamed (the leaves should be tender enough to eat the ends, but the quarters should not be falling apart), place the hot artichokes in a glass bowl or dish and coat with 2/3 of the marinade; cover the dressed artichokes and marinate for a minimum of a 1/2 hour. The artichokes can be prepared up to this point, even the day before, refrigerated, and thrown on the grill when you are ready to eat them.
- Lightly oil your outdoor grill, indoor grill, or panini press; wipe off excess w/ paper towel, heat to medium-high and place the marinated artichokes on the grill/grates. Grill the artichokes on each side, allowing the marinade to caramelize a little and grill marks to show, 5-8 minutes on each side; 5-8 minutes total for a panini press.
- Remove the grilled artichokes to a serving platter, and drizzle with the remaining marinade.
- Garnish with extra minced herbs, if you like. Serve hot or at room temperature.
- The marinade can easily be doubled for more artichokes or for a dip or salad dressing. Refrigerate unused marinade/dressing in a covered container.
- Cooking time is approximate and does not include time to marinate.
PlantChef - Ingredients For A Health Life