This rich side dish is substantial enough to serve as the main entrée for an Italian-inspired feast.
2 teaspoons balsamic vinegar
9 baby or tiny artichokes, trimmed and cleaned after soaking in salt water for 2 to 3 minutes
2 cups premade vegan marinara sauce or 1 15-ounce container vegan marinara sauce
3 teaspoons olive oil
¼ teaspoon sea salt
Freshly ground pepper
How to prepare
Add 3 to 4 inches of water to a large saucepan. Add the balsamic vinegar and mix well. Bring to a boil over medium-high heat, carefully arranging artichokes so that they sit straight. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until artichokes are somewhat tender, turning halfway through. When the outer leaf of an artichoke easily pulls away, it is cooked.
Drain and set aside to cool. Artichokes should be cut in half vertically. Scoop out the fuzzy center choke using a teaspoon. Cover and keep in refrigerator if making ahead of time.
Preheat the oven to 375 degrees Fahrenheit for the dish. Toss artichoke halves with 2 tablespoons olive oil and sea salt in a large mixing basin. Combine marinara sauce and the remaining teaspoon of olive oil in a medium mixing bowl. Half of the marinara sauce mixture should be put in the bottom of a 13×9-inch casserole dish.
Bake for 45 minutes to 1 hour, or until artichokes are soft but not mushy, covered in foil. Serve with the sauce spooned over the top of each artichoke or on the side in a gravy boat.