Roasted Lemon-Garlic Artichokes

Ingredients

• 1 package TJ's Globe Artichokes (4 count - Seasonal)
• 4 TJ's Lemons
• 1 package TJ's Premium Peeled Garlic Cloves
• 2 tablespoons of your favorite TJ's Extra Virgin Olive Oil
• 1/4 teaspoon TJ's Sea Salt, or to taste
• 1/4 teaspoon TJ's Ground Black Pepper, or to taste
• TJ's Aioli Garlic Mustard Sauce, for dipping

Method

1. Preheat oven to 425°F. Trim half an inch off the top of each artichoke, and cut in half lengthwise, being mindful of the spines. Using a sharp pairing knife, cut out the non-edible purple leaves and the hairy fibers in the center, forming a pocket.
2. Working in batches, place artichokes, leaf-side down, in a shallow bowl and squeeze half a lemon over the outside and inside of each artichoke, then place one or two garlic cloves in the center pocket. Drizzle the inside of each with half a tablespoon of olive oil and sprinkle liberally with salt and pepper. Tightly wrap each artichoke half in large, individual foil pieces.
3. Arrange foil-wrapped artichokes in a large baking dish. Bake for 45 minutes until tender. Once cool enough to handle, being mindful of the steam, remove artichokes from foil. Serve immediately with smoked aioli for dipping.