- 8 baby artichokes, trimmed of top 1” of artichoke, tough outer leaves and stem, rinsed and quartered
- 2 cloves garlic, crushed
- ½ cup sun-dried tomatoes, julienned and packed in olive oil
- 2 tsp course salt
- 1 tsp pepper
Combine and toss all ingredients in a shallow baking dish. Roast in 425 degree oven for 20 – 25 minutes until artichokes are tender. Serves 4, unless you’re eating with me, in which case you’ll be lucky to get any.