Balsamic Roasted Artichoke Hearts
- 2 cans whole artichoke hearts rinsed
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 pinches sea salt
- 2 pinches black pepper
- Preheat oven to 400 degrees.
- Rinse brine off artichoke hearts and pat dry.
- Toss artichoke hearts with balsamic vinegar, olive oil, salt and pepper, on parchment or foil lined sheet pan, space out evenly on pan.
- Roast in oven until browned, gently stirring occasionally, about 30-35 minutes.