Roasted Artichoke w/ Lemon Garlic Butter

• 2 Whole Artichokes
• 1 Lemon; Halved
• 4 Tbsp Butter
• 4 Cloves Garlic; Minced
• 2.5 Tbsp Lemon Infused Olive Oil
• Salt to Taste

1. Preheat the oven to 425 degrees.
2. Prepare Artichoke. Using a serrated knife, slice the top inch off of the artichoke & discard. Use a scissors to trim off the sharp tips of the remaining leaves.
3. Trim ½ an inch off of the stem and peel the outer layer with vegetable peeler. Remove tough outer leaves as well.
4. Cut artichoke in half lengthwise. Remove the fuzzy choke using a spoon. Rub with lemon to prevent browning.
5. Brush all sides of the artichokes with ½ T. of the Lemon Olive Oil. Wrap tightly in foil. Bake for 45 minutes or until leaves pull off easily. 
6. Prepare Lemon Garlic Butter.  Meanwhile, melt butter in a microwave safe bowl. Add garlic, remaining Lemon Olive Oil & salt, to taste. Let sit for at least 5 minutes.
7. To eat, remove leaves by hand, dip the light interior part of the leaf in butter and scrape off with your teeth. You can also eat the entire heart and stem of the artichoke. Enjoy!

Ready in 55 minutes

Serves 2-4 people