Baked Artichokes with Balsamic Glaze

First, prepare the artichokes: Shorten the woody stem, cut off the top third of the tip, and remove the tough outer leaves until the pale yellow, tender leaves appear. Halve the artichokes lengthwise and scrape out the 'hay' (choke) from the inside with a spoon.

Pre-cook the prepared artichoke halves in boiling salted water for about 20 minutes.

Meanwhile, prepare the glaze: Mix olive oil, balsamic glaze, pressed garlic, finely chopped herbs (rosemary, thyme, oregano), as well as salt and pepper in a small bowl.