Ingredients

• Lemons – 4 nos. (They need to be divided and 1 lemon for finishing and 3 for zest and juice)
• Extra virgin oil – 3 tablespoons.
• Water
• White pearl onions – 10 nos. (They must be trimmed and peeled)

• Baby artichokes - 8 nos.
• Sea salt – to taste.
• Pepper – to taste.
• Minced parsley - 3 tablespoons.

Cooking guidelines

The oven has to be preheated to 425 Degrees Fahrenheit.

One lemon must be zested and it has to be whisked with olive oil before setting aside.

Then, you have to take a large bowl and four cups of cold water and the juice of 2 1/2 lemons should be mixed before placing it near the cutting board.

The next step is to place a half lemon on the cutting board.

After rinsing the artichokes properly, top third of the artichoke must be sliced off by working in a quick fashion.

It needs to be swiped with lemon and the green leaves that are thick have to be peeled off. (Make sure that you are keeping only the palest ones)

Green bumps should be trimmed off and swiped with lemon.

The bottom 1/4-inch of stem should be cut off and peeled.

The artichokes have to be immersed in the prepared mixture of lemon.

After having prepped all artichokes, each one needs to be cut in half.

Halved artichokes must be tossed with zest mixture, olive oil and pearl onions in a mixing bowl and you can also mix a pinch sea salt and pepper in a generous way.

It has to be spread out in a rimmed baking sheet or cast iron skillet and roasted for 25 to 30 minutes and the vegetables should be flipped with the help of a spatula halfway through.

Pearl onions and roasted artichokes have to be mixed with a pinch of sea salt, large squeeze of lemon and parsley.

You can serve this dish immediately.