Crunchy Artichoke Hearts

8 canned artichokes

3 tbsp extra virgin olive oil

1/2 lemon juiced

1 pinch red pepper flakes

salt to taste

freshly ground black pepper to taste

Preheat oven to 400° F.

Remove the outer leaves of the artichoke and peel the stem with a vegetable peeler.

Cut the artichokes in quarters and trim about half an inch off the tips with a knife or kitchen shears.

Place the artichokes on a baking sheet and toss with the olive oil, lemon juice, red pepper flakes, a generous amount of salt and black pepper.

Roast for 20-25 minutes until they are golden brown and crispy on the edges, tossing a few times throughout.

Sprinkle with a bit more salt after removing from oven.