INGREDIENTS
8 baby artichokes
1 lemon
3 tablespoons (45 mL) extra-virgin olive oil
Sea salt and freshly ground black pepper
DIRECTIONS
Preheat the oven to 375°F (190°C).
Clean and prep the artichokes according to the instructions here.
Brush a large baking pan with 1 tablespoon (15 mL) of olive oil. Gently drain the artichokes and lemons, then place them back in the bowl. Add the remaining olive oil and generous pinches of salt and pepper. Gently toss with your hands to coat evenly. Place the artichokes cut side down in the baking pan, add the quartered lemon, and cover with foil. Bake 25 to 30 minutes, or until the leaves are tender and the cut sides are nicely browned.
Serve with the roasted lemons.
SERVES: 4
VEGAN
GLUTEN-FREE