Roasted Artichokes with Balsamic Reduction

Roasted Artichokes with Balsamic Reduction

This recipe is inspired by my favorite Italian restaurant in Brooklyn - I recreated it and it hit the spot!

Roasted Artichokes with Balsamic Reduction

  • 1 cup good quality balsamic vinegar

  • 4 bags of frozen artichoke bottoms

  • 5 carrots, sliced

  • 1 tsp garlic powder

  • Salt & pepper

  1. Preheat the oven to 350 degrees.

  2. Defrost the artichokes and slice them thinly.

  3. Layer a baking tray with parchment paper and place the artichokes and carrots on top. Spray with olive oil or pam and season with garlic powder, salt and pepper.

  4. Roast in the oven for about an hour and a half.

  5. For the Reduction: In a small saucepan over low heat, place the balsamic vinegar, in a pan and let it reduce on a low flame.

  6. Bring to a slow simmer (low-medium heat) for about 15 minutes, or until it reduces by almost half, stirring every 5 minutes with a wooden spoon (this is key!)

  7. At first the reduction might seem liquid, but it will thicken as it cools, so it is important not to overcook it! Best to use right away but can be stored in the refrigerator for up to 3 days.

  8. Once the artichokes and carrots are ready, serve it onto a platter and drizzle your desired amount of reduction on top.

Additional notes:

Tip: I put on a timer for every 5 minutes as I am making to the reduction to prevent overcooking it.

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