Roasted Artichokes

 Roasted Artichokes on a bed of Spring Onion and Corn Salad


2 medium artichokes

1 lemon

1-2 tablespoon olive oil

Kosher salt 

2 teaspoons chopped fresh chive

2 teaspoons chopped fresh basi

3 tablespoons grated parmesan cheese



Preheat the oven to 375 degrees. Line a baking pan with aluminum foil.

Trim the stem of the artichokes. Cut the artichokes in half lengthwise. Use a knife or sturdy spoon to core out and remove the hairs from the center of the artichoke.

Drizzle with 1 tablespoon of olive oil, squeeze the juice of one lemon over the artichokes, and sprinkle generously with salt. Flip the halves over so the cut side is flat on the pan. Roast in oven for 35 minutes. When the artichokes are done roasting, transfer to a plate and drizzle with a little olive oil.  Sprinkle artichokes with herbs and parmesan cheese.  Lay artichokes on a bed of Spring Onion and Corn Salad.