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Position a rack in the center of the oven and heat to 425°F.
On a rimmed baking sheet, toss the artichokes with 2 Tbs. oil and 1/2 tsp. salt, spread in a single layer, and roast until the artichokes are golden on the bottom, about 20 minutes. Flip and roast until golden brown in places, 5 to 7 minutes.
In an 8-inch nonstick skillet, heat 1 Tbs. oil on medium-low heat. Add the garlic and stir with a wooden spoon until fragrant, about 30 seconds. Add the panko and a pinch of salt, and stir until the oil is absorbed and the panko turns golden brown, 2 to 3 minutes.
In a large bowl, toss the artichokes with the panko, pepper flakes, and remaining 1 Tbs. oil. Serve sprinkled with the parsley and lemon wedges on the side, if you like.