Artichoke Hearts with Onion, Balsamic Vinegar, and Parmesan Cheese

1. 1

   Bring medium saucepan of salted water to a boil over high heat.

2. 2

   Add artichokes and cook until firm-tender, 4 to 5 minutes.

3. 3

   Drain well.

4. 4

   Finely chop onion.

5. 5

   Heat olive oil in medium skillet over medium heat.

6. 6

   Stir in artichokes followed by onion.

7. 7

   Sprinkle with oregano.

8. 8

   Cook artichokes until lightly browned and onion nicely browned, stirring frequently as onion browns, 5 to 7 minutes.

9. 9

   Reduce heat at any point if onion starts to brown too quickly.

10. 10

    Reduce heat to low and add balsamic vinegar and 1 tablespoon water.

11. 11

    Scrape up browned bottom of pan as liquid evaporates, stirring, 1 to 2 minutes.

12. 12

    Season to taste with salt and pepper.

13. 13

    Serve hot, sprinkled with Parmesan cheese.

14. 14

    Variation for Artichoke Hearts with Onion, Balsamic Vinegar, and Parmesan Cheese

15. 15

    Serve the artichokes warm or at room temperature as an antipasto.

16. 16

    Dress them with a little extra olive oil and season a little more highly with oregano and vinegar.

17. 17

    Dressing Artichoke Hearts with Onion, Balsamic Vinegar, and Parmesan Cheese Up

18. 18

    Omit the grated Parmesan and with a vegetable peeler shave strips of Parmesan from a wedge directly over the top of the artichokes.

* Per serving · 4 servings · Values may vary.

No additional tips available.