Roasted Artichokes and Radicchio with Rosemary, Capers & Balsamic Vinegar

This is a brilliant dish to just throw in oven and forget about. It's the perfect accompaniment to beef, or you could serve it with baked ricotta to make it a lovely vegetarian meal.

Roasted artichokes and radicchio with rosemary, capers and balsamic vinegar

Roasted artichokes and radicchio with rosemary, capers and balsamic vinegar

Serves 6 as a side

2 lemons
12 small Violetta artichokes
1 head of radicchio
2 sprigs of rosemary
2 sprigs of thyme
1 tbsp capers
4 tbsp balsamic vinegar
3 tbsp olive oil

Preheat the oven to 200C/400F/Gas 6. Fill a large bowl of cold water and squeeze in the juice of half a lemon. Snap off and discard the tough outer leaves of the artichoke until you see the leaves become pale and yellow. Lightly peel the stem, then trim off the top. Cut in half lengthways and use a small teaspoon to scoop out the hairy fibres of the choke. Place in the acidulated water while you prepare the other ones.

Place the prepared artichokes in a large baking tray. Slice the radicchio into eighths through the stem and the remaining lemons into quarters, then add to the tray along with the herbs, capers, vinegar and oil. Season generously with salt and pepper, mix well with your hands, then place the artichokes on the top. Place in the oven for 30-45 minutes until the artichokes are golden tender and the radicchio is a little crisp. Baste with the cooking juices, then serve.