GARLIC ROASTED BABY ARTICHOKES

Note from source: This is a wonderful way to cook artichokes – the high heat browns them and develops a rich, nutty sweetness. Serve roasted babies along with roasted meats or poultry, or put them out as appetizers.

9 to 12 Ocean Mist Farms baby artichokes
1 lemon, sliced thin
1/4 cup olive oil
4 cloves garlic, peeled and finely chopped
Salt and pepper

Preheat oven to 375 degrees F.

Rinse baby artichokes under cold running water. Set out a bowl of acidulated water (2 tablespoons lemon juice or vinegar to 2 quarts water) to drop artichokes in as you trim them, to prevent discoloration.

Cut off stems and top 1/3 of petals. With your thumb, bend artichoke petals back, about 3 to 4 petals at a time, until they snap off. Make a quarter turn and continue to snap, working around until pale yellow leaves remain. Cut in halves or quarters. Drain well.

In 13x9x2-inch pan or roasting pan, toss baby artichokes with lemon slices, olive oil, garlic, salt and pepper. Cover with foil and bake until artichokes are almost tender, about 10 to 15 minutes. Uncover, stir, then return to oven until artichokes begin to brown lightly, about 10 minutes.

Servings: 4-6
Source: Ocean Mist Farms