Preheat oven to 425° F.
Gently scrub artichokes with a soft brush. Using a serrated kitchen knife, cut one inch from the top, then cut the stem by one-half inch.
Squeeze half of a lemon on the top of each trimmed artichoke. Drizzle each artichoke with 2 tablespoons of olive oil (allowing oil to go in between artichoke leaves).
Stuff two cloves of slivered garlic between leaves of each artichoke. Sprinkle each artichoke with salt and any other herbs, such as finely chopped rosemary or sage.
Double-wrap each artichoke with 2 layers of heavy duty foil. Seal well on top by twisting and pinching foil together. Place foil packets of artichokes in oven and bake. Jumbo to large size: Bake for 1 hour and 20 minutes; Medium size: Bake for 1 hour.
Remove artichokes from oven. When cool enough to handle, unwrap artichokes and enjoy with additional lemon or scoop out the fuzzy center of the baked artichoke and use as an edible bowl filled with your favorite soups, stews or dips.
For a short “How To” Video: www.oceanmist.com/video/baking-artichokes.aspx
Source: Ocean Mist Farms