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1
Discard the small outer leaves of the artichokes.
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2
With scissors, snip thorn tips from remaining leaves (optional, but recommended).
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3
Trim dark base from stem ends and peel coarse fibers from the stem.
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4
Cut artichokes in half lengthwise and rinse well.
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5
Choose a pan in which the artichokes fit close together in a single layer (if there are large spaces, the juices will burn).
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6
Pour olive oil into pan and add 1/2 teaspoon dried thyme. Roll artichokes in oil to coat, and turn cut sides down.
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7
Slide 1 thin lemon slice and 1 garlic clove under each artichoke half.
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8
Seal pan with foil.
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9
Bake on 375degF until artichoke bottoms are tender when pierced, 45min-1hour.
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10
While artichokes are baking, make vinaigrette.
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11
FOR VINAIGRETTE:.
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12
Whisk together the Balsamic Vinegar, Soy sauce salt, and Harissa.
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13
Slowly whisk in the olive oil.
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14
Refrigerate while Artichokes are baking.
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15
WHEN ARTICHOKES ARE READY:.
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16
Transfer them (cut sides up) to a platter and top with Vinaigrette.
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17
Should be served hot, but also good if room temperature.
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18
VARIATIONS (instead of vinaigrette):
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19
-drizzle artichokes with pan drippings.
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20
-microwave on high 1 tsp butter and 1 tsp lemon juice, and drizzle over artichoke.
