Oven Roasted Artichokes With Parmesan & Garlic

Preheat oven to 425 F.

Cut the tops off the artichokes and set each on a sheet of aluminum foil (large enough to entirely wrap it). Stuff the garlic cloves into the middle of the artichokes. Squeeze the lemon over the entire choke. Drizzle just a little olive oil over the artichoke. Pile a small mound of Parmesan on top.

Wrap loosely in aluminum foil. Put on a rimmed cookie sheet and bake for one hour and 15 minutes.

The garlic in the center is so good–it’s not bitter at all. And wait until you get to the real prize—the artichoke heart. It’s loaded with all the flavor of the lemon and the garlic and the cheese! You’ll definitely want more.