Crispy Lemon Roasted Baby Artichokes

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.

8 baby artichokes
3 tablespoons extra virgin olive oil
juice from ½ a lemon
pinch red pepper flakes
kosher salt
freshly ground black pepper

View the full recipe at Running to the Kitchen →