Roasted Artichokes with Balsamic

First, clean the artichokes. Cut off the woody stem, then cut off 1/3 of the artichoke tip, and peel off the leaves until only the yellow leaves remain. Cut the artichoke lengthwise in half and scrape out the fuzzy choke from the center.

Boil in salted water for 20 min.

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