2-3 tablespoons Olive Oil
2-3 cloves Garlic
Preheat oven to 350 degrees.
Wash artichokes in cold water. Peel back the first couple layers of the baby artichokes so it's soft flesh and with some slightly yellow-green hues. Cut them in half and put them in a glass baking dish.
Add a few tablespoons of olive oil (I'm partial to Newman's Own organic extra virgin) and toss the artichokes around. Slice up a couple of garlic cloves and add them to the mix as well as some sliced lemon, about 3 wheels cut in half.
Bake for 45 minutes.
I have found that covering the pan with tinfoil for half of the time helps make the artichokes softer and then removing it for the second half helps then brown and roast.
I served them around the perimeter of the plate with some store-bought artichoke ravioli (Trader Joe's) with pesto, tomatoes, and roasted eggplant.