Roasted Artichokes with Balsamic Vinegar

Start by cleaning the artichokes. Cut off the woody stem, then cut about one-third off the top of the artichoke. Remove the tough outer leaves until you reach the softer, yellowish leaves. Cut the artichoke in half lengthwise and scoop out the fuzzy choke from the center with a spoon.

Boil the artichokes in salted water for 20 minutes, until slightly tender.

Meanwhile, prepare the glaze. In a small bowl, mix the olive oil, balsamic vinegar cream, crushed garlic, finely chopped aromatic herbs, salt, and pepper.