Lemon Garlic Roasted Artichokes

Preheat the oven to 425F.

Use a serrated knife to remove about ½ inch-1 inch of the artichoke stems. Then, slice off about 1 inch of leaves from the top of the artichoke. If your artichoke leaves have thorns on them, use scissors to snip them off as well.

Cut the artichokes in half vertically. Immediately rub the inside of the artichokes with ½ of the lemon juice to prevent browning. Then, use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke as well as the small purple leaves inside. Once that is done, rub the artichokes with the remaining lemon juice.

Place the artichoke halves in a baking dish cut side up. Then, brush or rub the olive oil onto the artichoke halves making sure to rub it between the layers of leaves and onto the outside leaves.

Next, season the artichoke halves with breadcrumbs and @thespicehouse Lakeshore Shallot & Herb Seasoning. As with the olive oil, make sure to rub the seasoning between the leaves so that every crevice of the artichoke gets seasoned.

Then, fill the cavity where the artichoke heart is with the garlic cloves.

Cover the tray of artichoke halves tightly with tinfoil and add to the oven to bake for 30-40 minutes or until the artichoke heart is easily piercable and the garlic is soft and spreadable.

Remove the artichokes from the oven and place them onto a cooling rack. Once cooled, serve & enjoy!