INGREDIENTS
4 artichokes, cleaned and halved
6 cloves of garlic, minced
1 lemon
¼ cup olive oil
Fresh cracked black pepper, to taste
2 TBS rosemary, fresh, chopped
2 TBS thyme, fresh, chopped
Salt
PROCESS
Preheat the oven to 400º.
Prep your artichokes.
This can be annoying, but it is worth it.
Cut the tops off of the artichokes, trim each stem, cut off the stalk, and peel off the small lower leaves. Rub them with lemon so they do not discolor.
Cut the artichokes in half and scoop out the choke with a spoon.
Place the halved artichokes on an unlined baking sheet.
Brush each artichoke with olive oil and season with fresh cracked black pepper and salt. Place the minced garlic in the cavities of the artichokes. Fill the rest of the cavities up with the fresh oregano, thyme, and rosemary. Carefully flip them over and brush the outside of them with olive oil. Season the outsides with fresh cracked black pepper and salt.
Roast these for 20-25 minutes.
Once finished cooking, pull the herbs out of the cavities. Dip them into butter and lemon, ghee, or olive oil. Enjoy!