Roasted Artichokes

Artichokes are about ready to harvest right now in Southwest gardens.  Rather than boil them and lose a lot of flavor – roasting them seals in an added layer of flavor! Roasted Artichokes serves 2 or 4 – depending 3 fresh artichokes 2 large fresh lemons 2 tablespoons olive oil fresh herbs chopped fine – fresh if possible, use half as much dried. rosemary, thyme, oregano, and a bit of sage coarse or Himalayan sea salt ¼ teaspoon dried peppergrass seed or freshly-cracked black pepper Preheat oven to 400°F   […]