Roasted Baby Artichokes
Author: Nicole
Ingredients
  • 2 pounds baby artichokes (each about the size of a lemon)
  • ¼ cup extra virgin olive oil
  • 2 lemons (divided)
  • ½ teaspoon red pepper flakes
  • Fine sea salt
  • Freshly ground pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Using a sharp serrated knife, do the following for each artichoke: Cut off the bottom of the stem leaving about ¼ of an inch. Remove any small rough leaves from the base. Cut off about ½ inch from the top of the artichoke. Cut the artichoke in half lengthwise (leaving mirror images). Using your hands peel away the outside leaves on each half until you only have the softer leaves which are more light green or yellow in color (about 3 layers).
  3. Cover two baking sheets (or large baking pans) with aluminum foil.
  4. Divide the artichokes between the two baking pans.
  5. Toss with olive oil, juice from one lemon juice, red pepper flakes, a generous amount of salt and a little freshly ground black pepper.
  6. Roast for 20-25 minutes until they are golden brown and crispy on the edges, tossing a few times throughout.
  7. Sprinkle with a bit more salt after removing from oven.
  8. Cut up second lemon and serve with artichokes.
  9. Can be served warm or at room temperature.
Notes
* If you're worried about the artichokes discoloring (like apples do) while you are cutting them up then put them in a bowl filled with cold water and the juice of one lemon.
Recipe by Riegl Palate at https://www.rieglpalate.com/roasted-baby-artichokes/