Roasted Artichokes with lemon sauce

Ingredients:

4 artichokes

olive oil

salt and pepper

1 lemon

minced garlic

Method:

1. Preheat oven to 415 degrees
2. Use 4 globe or regular artichokes; I like the ones from Trader Joe’s.
3. Cut the artichokes in half lengthwise, trim the stem, take off a few outer leaves, and scoop out the fuzzy choke with a spoon.
4. I place each of them in a large bowl of cold lemon water as I finish the trimming process. To make the lemon water, just add the juice of one lemon to a large bowl of water. You can throw the leftover lemon into the bowl as well.
5. Lift each artichoke out of the water and let it drip dry for a second. Place each artichoke face up on an aluminum foil-covered cookie sheet. Drizzle with a bit of olive oil and salt and pepper.
6. Flip the artichokes over to face down and drizzle a bit more olive oil on the outer leaves. Often times I dice three cloves of garlic at this point and sprinkle it over the top. But I really love garlic! So, it is up to you to add or not. 
7. Finish with a bit more salt and pepper and cover tightly with foil.
8. Bake for 45 minutes or until the leaves pull off easily, or a fork can easily go through the heart. 

The larger the artichoke, the longer they take to cook. While these cook, I make a lemony dipping sauce. You will need 1/3 a cup of vegan mayo. Add the juice of one whole lemon, some Salt, and pepper to taste with a bit of garlic powder. 

Another family favorite is to melt some vegan or regular butter and serve that on the table as an additional dipping sauce.