Simple Roasted Artichokes

Instructions

1. Using a serrated knife, cut off the stem of the artichoke where it meets the base. Turn the artichoke around and cut off 1-inch of the top. Quickly rub each artichoke with a cut lemon so they don't discolor.
3. Tear off 4 large square pieces of heavy-duty foil. Rub a few drops of olive oil on the foil and place an artichoke stem side down. Stick a clove of garlic into the center and push down an inch or so. Sprinkle over 1/4 tsp of salt. Drizzle 1 tbsp olive oil over the top. Finish by squeezing the half lemon over the top. The lemon juice will "wash" the salt and olive down in between the leaves. Gather up the corners of the foil and press together on top to tightly seal the artichoke (like a chocolate kiss). You can wrap in a second piece of foil if you don't think you have a tight enough seal.
5. Repeat with the other artichokes. Place in a roasting pan and bake at 425 degrees F. for 1 hour and 30 minutes. Let rest for 20 minutes before unwrapping and serving. Can be eaten hot, warm, or chilled.