2After artichoke hearts are drained and squeezed of water, cut into quarters to expose tender parts. Arrange flat in small casserole dish. Mix the chopped garlic and olive oil in a small bowl, with a basting brush. With brush, spread olive oil mixture on top of artichokes. Grind black pepper on top to liking, and garnish with chopped red pepper.
3Bake for about 15 minutes or until dish bubbles and tops of artichokes begin to brown. Careful, do not burn.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.