PP: Balsamic Roasted Artichokes

Chef:  Andrea Seppinni
Servings: 8 
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes


For the Artichokes

  • 1/2 lemon, cut into wedges
  • 2 fresh large artichokes or 4 small/baby artichokes

For the Marinade

  • 1/2 c Easy Homemade Vegetable Stock or low-sodium prepared vegetable stock,  plus a few tablespoons more to mix with the cornstarch or arrowroot
  • 1 T organic cornstarch or arrowroot
  • 1/4 c good quality balsamic vinegar
  • 1 t diced unsulfured sun-dried tomatoes
  • 1/4 t minced fresh thyme
  • 1/2 t minced fresh oregano
  • High-heat tolerant oil for the grill (sunflower or grapeseed) just to VERY LIGHTLY oil it and wipe excess off w/ paper towel


For the artichokes

  1. Fill a stock pot approximately 1/3 full of water with a steamer basket over the water. Cover with a lid and bring to a simmer.
  2. Peel the outer layer of the artichoke stems away with a paring knife or vegetable peeler if the stems are intact; on large artichokes, trim about 1/2-inch off the top of each one.
  3. Cut each artichoke into quarters if using large artichokes or in half if using small ones, and immediately squirt lemon juice over cut edges.
  4. Place the prepared artichokes in a single layer in the steamer basket (if not possible to place in a single layer, rotate the artichokes with tongs in the steamer basket half way through steaming), and cover with the lid.
  5. Steam for 15-25 minutes, depending on the size of the artichokes.
  6. In the meantime, make the balsamic marinade.

For the Marinade

  1. Bring the vegetable stock to a simmer in a small sauce pan; whisk the cornstarch/arrowroot with a few tablespoons of extra vegetable broth, and then whisk the mixture into the simmering broth until smooth.
  2. Cook the broth-cornstarch/arrowroot mixture until it begins to thicken and becomes clear. This will happen quickly. Once the mixture is thick enough to coat the back of a spoon, remove from heat and whisk in the balsamic vinegar, herbs, sun dried tomatoes and pepper.
  3. Taste and adjust seasoning.
  4. When the artichokes are steamed (the leaves should be tender enough to eat the ends, but the quarters should not be falling apart), place the hot artichokes in a glass bowl or dish and coat with 2/3 of the marinade; cover the dressed artichokes and marinate for a minimum of a 1/2 hour. The artichokes can be prepared up to this point, even the day before, refrigerated, and thrown on the grill when you are ready to eat them.
  5. Lightly oil your outdoor grill, indoor grill, or panini press; wipe off excess w/ paper towel, heat to medium-high and place the marinated artichokes on the grill/grates. Grill the artichokes on each side, allowing the marinade to caramelize a little and grill marks to show, 5-8 minutes on each side; 5-8 minutes total for a panini press.
  6. Remove the grilled artichokes to a serving platter, and drizzle with the remaining marinade.
  7. Garnish with extra minced herbs, if you like. Serve hot or at room temperature.


  1. The marinade can easily be doubled for more artichokes or for a dip or salad dressing. Refrigerate unused marinade/dressing in a covered container.
  2. Cooking time is approximate and does not include time to marinate.

Andrea Seppinni
PlantChef - Ingredients For A Health Life

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