Roasted Baby Artichokes

• baby artichokes8
• olive oil↗
• salt↗
• pepper↗
• fresh squeezed lemon juice↗

Step-by-step instructions

1. 1

   Cut off the top quarter of each artichoke and snap off the fibrous outer leaves until you reach the yellow leaves.

2. 2

   With a paring knife, trim the dark green exterior from the base of the artichoke as well as the exterior of the stem.

3. 3

   Trim a thin slice from the end of the stem, then cut the artichoke in half, slicing from tip to stem.

4. 4

   Drop the trimmed artichoke into a bowl of acidulated water until ready to cook.

5. 5

   Drain the trimmed artichokes and toss with enough olive oil to coat lightly.

6. 6

   Season with salt and pepper to taste and place cut-side down on a rimmed baking sheet.

7. 7

   Roast in a 400°F oven, turning after 15 minutes, until artichokes can be easily pierced with a skewer, about 25 minutes total.

8. 8

   While still hot, sprinkle with lemon juice and more salt to taste.