There is a beautiful photograph in the Candle 79 cookbook of a roasted artichoke appetizer with spring vegetables and onion rings over cashew cream. Since I am the only one who likes artichokes, this is way too involved for me to make. Plus, I have never even cooked a whole artichoke before and roasting seemed like a much easier way to go. It was and it is delicious!
4 baby artichokes
1 tablespoon freshly squeezed lemon juice
2 tablespoons olive oil
Preheat oven to 375. Cut the top and the tough stem off the artichokes and then cut them in half. Take off the tough outer leaves; they will be very dark, keep going until you only have light ones left. If there is a furry center, remove it and the tops of the pointy leaves.
Place them onto a piece of tin foil, cut side up. Whisk together the lemon juice, olive oil, and salt. Drizzle over the artichokes and fold the tin foil up and cover them. Place on a baking sheet and roast for 20 minutes.