These roasted baby artichokes are tossed in lemon juice, baked until crispy and sprinkled with kosher salt making a delicious spring snack or side dish.
Remove the outer leaves of the artichoke and peel the stem with a vegetable peeler. Cut the artichokes in quarters and trim about ½ an inch off the tips with a knife or kitchen shears.
Place the artichokes on a baking sheet and toss with the olive oil, lemon juice, red pepper flakes, a generous amount of kosher salt and black pepper.
Roast for 20-25 minutes until they are golden brown and crispy on the edges, tossing a few times throughout.
Sprinkle with a bit more salt after removing from oven.