Roasted artichokes with balsamic

First, clean the artichokes. Cut off the woody stem, then the top third of the artichoke. Remove the tough outer leaves until you reach the yellowish, softer inner leaves. Cut the artichokes in half lengthwise and scrape out the hairy part in the middle with a spoon.

Place the artichokes in lightly salted, boiling water and cook for 20 minutes.

Meanwhile, prepare the marinade. Mix the olive oil, balsamic glaze, crushed garlic, chopped herbs, salt, and pepper.