Clean fresh young artichokes to use hearts. During artichoke cleaning process, put cleaned artichokes in a large bowl filled with cool water, 1/2 cup lemon juice and 1/2 cup of vinegar. When all are cleaned and marinade mixture is ready, slice the artichokes lengthwise in half.
In another large bowl (amount of ingredients based taste and amount of artichoke hearts) combine:
Dried basil
Fresh chopped Italian parsley
Himalayan finely ground salt
Fresh finely chopped garlic or garlic powder
lemon zest
lemon juice
olive oil
Toss in artichoke halves and make sure all are coated with marinade. Let artichokes sit in marinade for 45 minutes - 1 hour.
Set oven or toaster oven to 425 degrees F.
Spread artichokes evenly across an aluminum foiled baking sheet (I use the nonstick variety).
Bake for about 12-15 minutes or until soft and lightly browned.
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