It’s National Artichoke Hearts Day today. I’ve always like the artichoke hearts, especially antipasto, but I felt adventurous one time and tried roasting the hearts. I stripped down the leaves to get to the heart and then I cut it in half. The dressing was mixed olive oil, lemon juice, garlic, mint, and a few other spices; then poured over the top of the the open half of the artichoke. Place them in the oven for about an hour and done.