Using a serrated knife, cut about ¼-1/3 off the top of each artichoke, then flip them over and cut off the stems.

Peel your garlic cloves, then use your fingers to spread out and separate the artichoke leaves slightly.

Shove about four garlic cloves in between the leaves of each artichoke, cutting them in half to fit if you have small artichokes and large garlic.

Now cut yourself three pieces of foil, each big enough to wrap around an artichoke.

Drizzle a little olive oil in the center of each sheet, then place  an artichoke stem side down on each sheet.

Drizzle each artichoke with fresh lemon juice (I used ¼ of the lemon on each) and olive oil, then sprinkle with a little Kosher salt.

Wrap the foil around each artichoke, place in a baking pan, and bake at 425 for one hour.

Unwrap to reveal your roasted artichoke in all its glory!