12-14 baby artichokes
1 cup onion scapes, chopped
2 tablespoons olive oil
1 lemon
1 tablespoon fresh thyme, chopped
1 teaspoon dried oregano
salt + pepper to taste

Preheat oven to 400 degrees.

Fill a large, nonreactive bowl with water and squeeze the juice of one lemon into it, throwing the lemons in as well. (You’ll dunk the artichokes in here so they don’t discolor.)

Using a sharp knife, slice the top one half to one inch off each artichoke. Peel away the tough outer leaves until you reach the tender inner leaves. Slice in half lengthwise, remove the inner fuzz with a spoon if needed, and dunk in the lemon water. Continue with all artichokes. When they’re all ready, drain.

Toss the artichokes with the onion scapes, olive oil, thyme, oregano and salt and pepper to taste.

Arrange on a baking sheet.

Roast for about 20-25 minutes, checking halfway, until the artichokes are tender.

Remove from the oven and finish with shaved parmesan cheese.

This recipe comes from Kimberly at The Year In Food.