Instructions

1. Slice off the bottom 1/2-inch of the artichoke stems, and the top 1 inch of the leaves on top. Remove and discard any small leaves toward the bottoms and rinse with water.

2. Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy “choke” in the middle. Using kitchen shears, trim about 1/4/-inch off the pointy tips of each of the leaves and rub a lemon wedge over the entire surface of each half, to prevent browning.

3. Place in a baking dish cut-side-up. Brush the cut sides evenly with olive oil then fill the cavities evenly with the garlic, and a few small sprigs of rosemary. Season with salt and pepper.

4. Flip the artichokes over so that they are cut-side-down, brush the tops with oil, and season with salt and pepper.

5. Bake uncovered for 15 minutes then cover the pan with aluminum foil and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily.

6. Place the tray on a cooling rack. Carefully remove and discard the herbs and drizzle the artichokes with extra lemon juice.

7. Serve the roasted artichokes warm with your desired dipping sauce.