Roasted Artichokes with Lemon Garlic Breadcrumbs

Preheat oven to 425 F. Ready a sheet pan and two sheets of aluminum foil (large enough to cover each artichoke entirely).

Place each artichoke on a sheet of foil. Spread the leaves of the chokes apart with your fingers. Squeeze the juice of half a lemon over each choke, rubbing the top and sides of the choke with the lemon.

In a small bowl, mix together the breadcrumbs, lemon zest, garlic, salt, pepper and red pepper flakes. Sprinkle half of the breadcrumb mixture onto each artichoke, being sure to get some of the mixture down into the leaves. Drizzle the breadcrumbs generously with olive oil (about 1/4 cup of oil for each choke).

Wrap up the artichokes in the foil, being sure they are completely sealed. Place the foil packets onto the baking sheet and place the sheet pan into the oven. Bake for 75-90 minutes or until artichokes are tender and the breadcrumbs are browned and crisp on top. Serve promptly with a sprinkle of fresh parsley and sea salt on top and lemon wedges on the side. Eat with your fingers.

Notes: Cooking time will vary according to the size of your artichokes. Smaller artichokes might only require 60 minutes, while larger artichokes will require 75-90 minutes. These were jumbo.