Artichokes can be a little intimidating, with their hard, spiky leaves.

But once you learn how to cut out the hearts, you’ll likely be hooked. For this recipe, you could also used the kind that come canned or in a jar.

Roasting them with just a little bit of extra-virgin olive oil, salt, and pepper basically just crisps them up a touch so they’re crunchy instead of slimy.

When they’re done, you can serve them as a side dish on their own or throw them in all kinds of dishes, like on top of salads, in a veggie pasta, or even in a soup.