March marks the beginning of artichoke season! Not only are artichokes delicious, they’re chock-full of antioxidants and provide over 20% of your daily fiber needs. Go green with this simple Roasted Artichoke Toss recipe from Prevention
INGREDIENTS (serves four)
8 baby artichokes
1½ tbsp olive oil
1 medium red onion, sliced
2 cloves garlic, halved
½ tsp salt
2 tbsp balsamic vinegar
- Heat oven to 400°F. Halve artichokes lengthwise, trim ½" from leaves, scrape out chokes, and rub outsides with lemon.
- Heat oil in large ovenproof frying pan over medium heat. Add artichokes, onion, garlic, and salt. Brown lightly, 8 minutes. Add ½ cup water. Cover and bake 20 minutes.
- Uncover and roast until flesh of leaves is tender, 10 minutes. Splash with vinegar.