ROASTED HERBED ARTICHOKES WITH LEEKS

Ingredients:

6 medium to large artichokes
1/3 cup lemon juice or white wine vinegar, divided
¼ teaspoon salt
3 tablespoons olive oil, divided
2 medium leeks, trimmed, cleaned and sliced
½ cup each chopped fresh basil, mint and Italian parsley
¼ teaspoon salt
½ teaspoon black pepper

Rinse artichokes. Trim off and discard ends of stems and top third of petals. Cut stems off at base; set aside. Stand artichokes stem side down in large saucepot. Add water to fill pot almost halfway. Add reserved stems, 3 tablespoons of the vinegar and 1/4 teaspoon salt. Simmer, covered, until a petal pulls out easily, 30 to 35 minutes. Drain and cool slightly. Chop cooked stems; set aside. Preheat oven to 425°F. In large skillet over MEDIUM-HIGH heat, heat 2 tablespoons olive oil. Add leeks and cook until tender, 7 minutes. Remove from heat. Stir in chopped stems, herbs, salt and pepper. Using spoon, remove and discard fuzzy center of artichokes. Sprinkle remaining vinegar into center of artichokes. Divide leek-herb mixture among artichoke cups. Stand in 9x9-inch pan or baking dish. Brush with 1 tablespoon olive oil. Bake 10 minutes.

To eat, pull off outer petals and dip bases into herb mixture in center of artichokes, then cut the heart into bite-sized pieces.

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH)