Recipe of the Month: Balsamic Artichokes

“Artichokes … are just plain annoying … After all the trouble you go to, you get about as much actual ‘food’ out of eating an artichoke as you would from licking thirty or forty postage stamps. Have the shrimp cocktail instead.” — Miss Piggy

I don’t agree with the quote above, in fact,  artichokes are one of my absolute favorite foods!     I was recently remembering a yummy way to serve them- sweet and tangy balsamic vinegar reduced into a glaze with fresh steamed artichokes!  What could be better!
1) Start with 2 large artichokes, steamed until tender (I use a paring knife to pierce the heart from below to ensure they are done, some people do the leaf pull test (when the leaf detaches easily, they are done)
2) Cut the artichokes in half, and scoop out the furry blossom, leaving the heart and leaves intact and attached.
3) Pour ½ – ¾ cup good quality balsamic vinegar and 1 TBSP extra virgin olive oil into a large, nonstick sauté pan.
4) Place Artichokes cut side down in vinegar mixture
5) Cook on med-hi heat until vinegar thickens, absorbs into artichokes, and looks syrupy. (be sure to use your exhaust fan)
6) Turn Artichokes over to coat the other side, sprinkle with salt and freshly ground pepper
7) Put on platter and serve with any additional vinegar glaze poured over the top of the artichokes
8) Enjoy!!!

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