- Kosher salt, to taste, plus 1/4 tsp.
- 1 1/4 lb. baby artichokes, trimmed and cut in half lengthwise ;
- 3 Tbs. extra-virgin olive oil ;
- 1 Tbs. red wine vinegar ;
- 2 tsp. minced fresh oregano, or 1/2 tsp. dried oregano ;
- 1/4 tsp. minced garlic ;
- Freshly ground pepper, to taste ;
You Can Boil The Artichokes A Day Or Two In Advance And Then Roast Them Just Before Serving. This Dish Makes An Elegant First Course For A Sit-down Dinner. It Can Easily Be Doubled For A Large Party.