roasted artichokes

1. Preheat oven to 400°F.
2. Line sheet pan with enough aluminum foil that an extra 2 inches hang over all of the edges.
3. Using kitchen shears, trim off thorns from artichoke leaf tips. With a serrated knife, slice off 1 inch from the top of the artichoke. Pull off leaves near the base then slice off the dead end of the stem. Slice artichoke in half and squeeze lemon juice over all the cut surfaces. Use a spoon to scoop out and discard the hairy choke that covers the heart, then squeeze more lemon juice over the surface. Place artichoke cut side down on prepared pan (to minimize browning) and repeat with remaining artichokes. If the artichoke is covered in loose choke hairs, rinse it under the sink, shake off excess water and squeeze more lemon juice over the surface.
4. When all of the artichokes are trimmed, toss them with olive oil, salt and freshly ground black pepper and return cut side down on sheet pan.
5. Cover artichokes with aluminum foil. Roll the overhanging foil over all 4 edges of the top layer to create a sealed foil "packet". Roast artichokes for 30 minutes, then carefully peel back foil (don't get burned from the steam) and pull off a leaf or two. If they slip off easily, the artichokes are ready. If they need more of a tug to come out, reseal the foil packet and roast another 10 minutes then check again. Continue to roast until the undersides are caramelized, the leaves slip off easily and the meat is tender. Keep in mind that cooking times vary based on size and freshness of the artichokes.
6. Serve immediately with creamy chive dipping sauce.

creamy chive dipping sauce

1. Whisk all of the ingredients together in a small bowl. Taste, adjust with more lemon juice, salt or pepper if needed. Serve with roasted artichokes.