There is no reason to be intimidated by artichokes. This is a super simple way to prepare them without steaming them which creates more flavor. Serves 4.


4 artichokes
1 lemon
¼ cup olive oil
Fresh cracked black pepper, to taste
JF Spicy Salt, to taste
6 garlic cloves, finely minced
½ cup fresh oregano
½ cup fresh thyme
½ cup fresh rosemary


Preheat the oven to 400º. First prep your artichokes. This can be time consuming, but it is worth it. Cut the tops off of the artichokes, trim each stem, cut off the stalk, and peel off the small lower leaves. Rub them with lemon so they do not discolor. Cut the artichokes in half and scoop out the choke with a spoon. Place the halved artichokes on an unlined baking sheet. Brush each artichoke with olive oil and season with fresh cracked black pepper and JF Spicy Salt. Place the minced garlic in the cavities of the artichokes. Fill the rest of the cavities up with the fresh oregano, thyme, and rosemary. Carefully flip them over and brush the outside of them with olive oil. Season the outsides with fresh cracked black pepper and JF Spicy Salt.


Convection roast these for 10 minutes. After 10 minutes, cover the artichokes in foil and cook them for 10-15 more minutes. Once finished cooking, pull the herbs out of the cavities. Dip them into butter and lemon, ghee, or olive oil. Enjoy!