Start by rinsing the artichokes under cold water. This will remove any dirt and debris. Trim the stems so they can stand upright, and remove the tough outer leaves. If the petals feel harsh, peel back a few layers. This will make them more approachable.

In a small bowl, combine the olive oil (or melted butter), garlic, lemon zest, and salt. The aroma of this mixture will have you dreaming of your meal! Place the cleaned artichokes in a large bowl and pour the oil mixture over them. Ensure every leaf is coated—this is key!

Take your fresh rosemary and tuck the sprigs into the center of each artichoke. The slow roasting will release their flavors, giving your dish a fragrant quality.

Preheat your oven to 425°F (220°C). Place your artichokes upright in a roasting pan and add 1.5 cups of water to the bottom of the pan.

This steam will help them cook thoroughly without drying out. Cover the pan with aluminum foil for the first 20 minutes. Then, remove the foil and continue roasting for an additional 25-35 minutes until tender.

Once cooked, remove the artichokes from the oven. Let them cool for a few minutes. Serve warm, drizzled with lemon juice and a sprinkle of red pepper flakes for that extra zing.