• 1 artichoke
• ½ lemon
• ½ TBSP Olive Oil
• 2 cloves garlic, peeled and roughly chopped
• Fresh rosemary
• Fresh sage
• Braggs Organic Sprinkle
• Salt
• Pepper

• Preheat oven to 400°
• Cut off bottom ½” of artichoke stem and top 1” of leaves
• Using kitchen shears or scissors, cut off pointy tips of leaves (so they don’t poke you when you eat them)
• Remove and discard small leaves by stem
• Vertically, cut the artichoke in half (top to stem)
• Using a spoon, scoop out the fuzzy “choke” from the middle of the artichoke
• Rub a lemon wedge all over the entire surface of each artichoke half to prevent browning
• Place the artichoke halves, cut side up, in a baking pan
• Lightly brush the cut side of the artichoke with olive oil
• Fill the cavity with the chopped garlic, topping it with the fresh herbs and season to taste with Braggs, salt and pepper
• Carefully flip the artichoke halves over, making sure cavities remain stuffed
• Lightly brush this side with olive oil and season, to taste, with Braggs, salt and pepper
• Bake uncovered for 15 minutes
• Remove from oven and cover loosely with aluminum foil
• Bake for another 30 minutes or until artichokes are tender and leaves are easily removed
• Carefully remove garlic and herbs for use in dipping sauce (below)
• Squeeze ½ lemon, drizzling lemon juice over artichokes

Dipping sauce

Ingredients

• 1 TBSP olive oil
• ½ lemon
• 1 TBSP water
• Garlic, herbs and spices from roasting artichoke
• Salt
• Pepper
• Flavor God Cheese flavoring (optional)

Directions

• Pour oil and water into small bowl
• Squeeze lemon juice into bowl
• Stir gently, blending together
• Add garlic, herbs and spices
• Add salt. pepper and cheese flavoring to taste
• Stir gently
• Ready to serve with roasted artichokes