Serves 4

Ingredients

• 2 tbsp fresh lemon juice

• 12 cups water

• 1 lemon, halved

• 5 medium artichokes

• 2 1/2 tsp sea salt

• 2 1/2 tbsp extra-virgin olive oil

• 1 large garlic clove, thinly sliced

• 1/4 tsp ground black pepper

Directions

Preheat your oven to 400°F

First trim the artichokes without removing too much of the stem, then quarter them and remove the choke (the furry part in the center, most easily removed by scraping with a spoon). Once you finish the prep make sure to rub the surfaces of the artichokes with the halved lemon to avoid discoloration.

Bring the 12 cups water along with the lemon juice and 2 teaspoons of the salt to a boil in a medium pot. Add the artichoke pieces and boil uncovered until they are tender, it should take between 10-15 minutes. Remove from the water and let them dry on a towel. Once cool enough to handle, cut the quarters in half again and place them in a baking dish. Add the olive oil, clove of garlic and ground black pepper then toss to coat.

Cook in the oven, stirring occasionally to achieve even browning. Once the artichokes have begun to crisp slightly remove, this should take about 30 minutes. Set aside while you warm your drizzle.

On a low heat so as not to burn, place your garlic butter and let it melt completely. While hot, drizzle the butter over the artichokes. Serve immediately.