I'm just going to come right out and admit that I've had a few recipe failures in my time. I'm trying new recipes and experimenting with new ideas all the time -- sometimes they work and sometimes they… well… don't. There were the trendy roasted and smashed red potatoes that, rather than smashing into beautiful individual portions, exploded all over the pan and countertop. Apparently I have a wrongly shaped variety of potato masher for that recipe. Who knew? Fail.

And don't even get me started on the unconventional peach cobbler recipe I attempted. Disaster. Quelle nightmare (a la "You've Got Mail"). The cobbler sloshed its way out of the oven in a big, gloppy mess. Why couldn't I just leave well enough alone and go with a classic recipe that I know works like a dream? Fail again.

Needless to say, I was badly in need of a kitchen victory -- an easy-breezy, uncomplicated success. Artichokes. They have never failed me. Here's what you want to do: grab a large, sharp knife and trim the tops and stems off your big, fat artichokes. Spread apart the leaves a bit with your fingers. Squeeze half a lemon over your choke and rub the lemon over the top and sides. Then, mix up some bread crumbs with seasonings, sprinkle it all over the top of your artichoke and encourage it down between the leaves. Drizzle the chokes generously with good extra-virgin olive oil and wrap them all up in foil, then roast until tender.

Sprinkle with sea salt and fresh parsley. Serve with lemon wedges (and melted butter and/or mayonnaise if you desire). Devour with your fingers, licking them as you go. Watch all your recipe failures drift away as distant memories.

Roasted Artichokes with Lemon Garlic Breadcrumbs


Cooking time will vary according to the size of your artichokes. Smaller artichokes might only require 60 minutes, while larger artichokes will require 75-90 minutes. Mine were jumbo.