2 Can 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.