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1 Garlic, peeled and minced
1 Lemon, cut in half
1 Tbsp Balsamic Vinegar
1 Tbsp minced Chives
1 lb Baby Artichokes
2 Tbsp Olive Oil
Freshly Cracked Black Pepper
Sea Salt
Preheat the oven to 400 degrees.
Prepare artichokes: Remove tough outer leaves and trim stems. Using a vegetable peeler, remove stringy outer green layer from stem. Cut off top third of head to remove ends of leaves, then cut in half lengthwise. Rub with lemon as you work so they don't turn brown. Scoop out innermost fuzzy center.
Mix together olive oil, balsamic vinegar, sea salt, pepper and garlic. Lay artichoke halves, cut-side up, in a roasting dish and drizzle with olive oil mixture. Roast about 20 minutes, until tender.
