Garlicky Roasted Artichokes
Pre-heat the oven and heat to 425°F.
On a rimmed baking sheet, toss the artichokes with 2 Tbsp oil and a pinch of sea salt, spread in a single layer, and roast until they're golden brown on the bottom (~ 20 minutes)
Flip and roast until golden brown in places (~ 5-7 minutes)
In a small to a medium-sized skillet over medium-low heat, heat a Tbsp of oil
Add the garlic and stir with a wooden spoon until fragrant (~ 30 seconds)
Add the bread crumbs, a small pinch of sea salt and stir until the oil is absorbed and the bread crumbs are golden brown (~ 2 to 3 minutes)
In a large bowl, toss the artichokes with the garlicky bread crumbs, red pepper flakes (if using), and remaining 1 Tbsp oil.
Serve with a dusting of parsley and optional lemon wedges on the side
Lemony Chicken Pasta
Bring a large pot of well-salted water to a boil and cook the pasta according to package directions until al dente
Meanwhile, in a medium-size skillet, brown the ground chicken until cooked through
In a large bowl, add the artichokes, tomatoes, olives, oil, parsley, lemon juice, lemon zest, browned chicken, pasta and parmesan.
Toss until well combined.
Serve drizzled with a bit more oil, topped with additional shaved cheese, and lemon wedges, if you'd like