Step 1

Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.

Step 2

Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.

Step 3

Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.

Step 4

Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.

Step 5

When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.

Step 6

Enjoy!