Roasted Artichokes with Lemon Garlic Breadcrumbs

Artichokes topped with lemon garlic breadcrumbs, drizzled with olive oil, and roasted until tender.

Yields: 4 servings



Preheat oven to 425. Ready a sheet pan and two sheets of aluminum foil (large enough to cover each artichoke entirely).

Place each artichoke on a sheet of foil. Spread the leaves of the chokes apart with your fingers. Squeeze the juice of half a lemon over each choke, rubbing the top and sides of the choke with the lemon.

In a small bowl, mix together the bread crumbs, lemon zest, garlic, salt, pepper, and red chile flakes. Sprinkle half of the bread crumb mixture onto each artichoke, being sure to get some of the mixture down into the leaves. Drizzle the breadcrumbs generously with olive oil (about 1/4 cup of oil for each choke).

Wrap the artichokes up in the foil, being sure they are completely sealed. Place the foil packets onto the baking sheet and place the sheet pan into the oven. Bake for 75-90 minutes or until artichokes are tender and the breadcrumbs are browned and crisp on top. Serve promptly with a sprinkle of fresh parsley and sea salt on top and lemon wedges on the side. Eat with your fingers.