Crispy Lemon Roasted Baby Artichokes

These roasted baby artichokes are tossed in lemon juice, baked until crispy and sprinkled with salt making a delicious spring snack or side dish.

Difficulty:

Prep time: 10 minutes

Cook time: 25 minutes

Serves: 4

Quick and Easy Side Dish

Ingredients

8 baby artichokes
3 tablespoons extra virgin olive oil
juice from ½ a lemon
chilli flakes
salt
freshly ground black pepper

Preheat oven to 400 degrees.
Remove the outer leaves of the artichoke and peel the stem with a vegetable peeler. Cut the artichokes in quarters and trim about ½ an inch off the tips with a knife or kitchen shears.
Place the artichokes on a baking sheet and toss with the olive oil, lemon juice, chilli flakes, a generous amount of salt and black pepper.
Roast for 20-25 minutes until they are golden brown and crispy on the edges, tossing a few times throughout.
Sprinkle with a bit more salt after removing from oven.
Serve with more lemon and/or aioli