Crispy Baby Artichokes
While I sometimes think I possess the courage and ability to conquer almost any recipe that comes my way, I must confess I was a tad bit intimidated to tackle artichokes.
For me, they fell into the same category as homemade croissants, or a souffle. Technically, I could make them, but, I just wasn’t interested.
Lately though, our big fancy grocery store has had baby artichokes in produce every week. They are so much easier to prep than their mature version. Just a bit of trimming, a quick boil, then roast with olive oil and salt until golden and crispy, finished with a shower of lemon zest, kosher salt, and chopped parsley.
I am not afraid anymore. 
Ingredients
- 4-6 baby artichokes per person
- 2 lemons, separated
- 2 tablespoons olive oil
- kosher salt
- zest of 1 lemon
- handful of fresh chopped parsley
Instructions
Bring a medium sized pot of water to boil.
Preheat oven to 350 degrees.
Using a sharp knife, trim top 1/4 -1/2 inch off the top of the artichoke (some are smaller than others).
Cut off bottom stem, or trim all the sides (can be a bit woody after cooking, but looks pretty).
Remove tough outer leaves until you reach the light green to pale yellow inner leaves.
Which could be 1/3 to 1/2 the volume of the artichoke.
Rub all the cut side of each artichoke with lemon and drop into a bowl until you have trimmed them all.
Add a handful of salt to the boiling water, drop in the lemon half you have been rubbing the veg with.
Cook artichokes over medium heat, a nice light roll of a boil, for about 10 minutes, drain well.
Toss with olive oil and place on baking sheet, sprinkle with salt.
Roast 10-12 mins, or until crispy on one side, flip and cook another 6-10mins or until you have reached a deep brown color and the artichokes are nice and crispy.
Shower with zest from second lemon and then the juice of the lemon, sprinkle with salt and parsley and serve.
https://pamelasglutenfreerecipes.com/gluten-free/crispy-baby-artichokes/
Kathryn 
carla 
Jim