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.
Serve with more lemon and/or ketchup.