Roasted Artichokes with Lemon & Garlic

Ingredients

Serves 2

• 2 artichokes
• 1 lemon
• 2 Tablespoons extra virgin olive oil
• salt & pepper
• 6 peeled garlic cloves

Directions

Preheat oven to 425 degrees. Cut the bottom stem and top 1/3 off artichoke with a sharp, serrated knife then use a small paring knife to hollow out and discard inner, lighter colored center leaves. Spread artichoke leaves out as much as you can then drizzle with lemon juice from 1/2 lemon and 1 Tablespoon olive oil each. Season liberally with salt and pepper then stuff 3 peeled garlic cloves in the hollowed out center of each. Wrap tightly in a large sheet of heavy duty foil then roast for 60-70 minutes or until very tender and browned.

If you like to dip your Artichoke leaves in butter or mayo, just remove the roasted garlic from the center of the choke and crush it in the dipping bowl then stir in the butter or mayonnaise.