Roasted Baby Artichokes
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 30 minutes preheat oven to 375 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 lemons 8 baby artichokes pinch of salt
2 garlic cloves 1/4 tsp kosher salt 1/8 tsp cracked black pepper
1/2 cup fresh tomatoes, diced 1/3 cup Pinot Noir 5 fresh thyme sprigs
3 fresh rosemary sprigs 8 fresh parsley stems 2 Tbsps balsarnic vinegar
3 Tbsps olive oil 1/3 cup chicken stock



1 Squeeze the juice from 1 lemon into 4 cups water. Cut the remaining lemon in half. Wash the artichokes and remove the tough or discolored outer leaves. Cut off the stem close to the base. Chop about 1/2" off the top center leaves; then snip the remaining thorny tips. Squeeze lemon juice immediately on each artichoke and place them in the water mixed with lemon juice. Drain before cooking.
2 Place the remaining ingredients in a baking dish with the artichokes. Bake at 375 uncovered for 20 minutes. Baste occasionally with the juices from the pan. Test for doneness by piercing the bottom of an artichoke with a paring knife. If it is tender, it is done. Let cook in dish. Cut in half and remove the thistles.
3 Saute until lightly brown in olive oil and serve 4 halves per person as an appetizer.

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