STUFFED ROASTED ARTICHOKES RECIPES

Name: Roasted Baby Artichokes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 9 baby artichokes (about 2 pounds); 2 lemons, cut in half; 1/4 cup extra-virgin olive oil; 2 to 3 tablespoons good-quality balsamic vinegar; 2 teaspoons kosher salt; 1/4 teaspoon freshly cracked black pepper; 2 cloves garlic, peeled and minced; 1/4 cup grated Parmigiano-Reggiano; 1 tablespoon chopped flat-leaf parsley, for garnish

ROASTED BABY ARTICHOKES RECIPE | GUY FIERI | FOOD NETWO…

Roasted Baby Artichokes Recipe | Guy Fieri | Food Netwo… image

Provided by Guy Fieri

Categories side-dish

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

9 baby artichokes (about 2 pounds)
2 lemons, cut in half
1/4 cup extra-virgin olive oil
2 to 3 tablespoons good-quality balsamic vinegar
2 teaspoons kosher salt
1/4 teaspoon freshly cracked black pepper
2 cloves garlic, peeled and minced
1/4 cup grated Parmigiano-Reggiano
1 tablespoon chopped flat-leaf parsley, for garnish

Steps:

Preheat the oven to 400 degrees F.
Prepare artichokes. Remove the tough outer leaves of the artichokes and trim the stems. Use a vegetable peeler to remove the tough outer green layer from the stem. Cut off the top third of the head to remove the tough ends of the leaves, then split it down the middle. Rub with lemon as you work so they don't turn brown.
Mix together the olive oil, balsamic vinegar, salt, pepper and garlic. Lay the artichoke halves cut-side up in a roasting dish and drizzle with the olive oil mixture. Roast in the oven until the artichokes are tender, about 20 minutes.
To serve, top with the cheese and garnish with the parsley.

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