12 baby artichokes
1 tbsp garlic puree
4 Tbsp olive oil or melted ghee
1 lemon, sliced
¼ cup grated parmesan
Salt and pepper, to taste
Heat oven (or toaster/convection oven) to 425°F.
Slice artichokes in half, place on a parchment-lined baking sheet.
Whisk garlic and olive oil or ghee together. Drizzle over the artichokes. Arrange lemons around the pan.
Roast for 12-18 minutes (or for 8-10 minutes in convection oven), or until artichokes turn tender. Sprinkle with parmesan, salt and pepper before serving.