Roasted Artichokes with Zesty Lemon Aioli

Ingredients

Roasted artichokes:

Zesty lemon aioli:

Preheat oven to 425°F.
To prepare the artichokes: Trim ¼" off the stem and ⅓" off the top of the artichoke and remove any thorny tips from the petals. Cut each artichoke in half lengthwise and use a spoon to remove the fuzzy choke from the center. Cut one lemon in half and rub the flesh of the lemon on the artichokes to prevent it from further browning. Cut the remaining lemon in half into wedges; set aside.
Add artichokes to a 13" x 9" baking dish or sheet pan with the garlic cloves. Drizzle the olive oil evenly over the artichokes and garlic cloves. Fill each cavity with lemon wedges and lemon zest, and season with salt and pepper.
Cover the artichokes with aluminum foil and roast for 40 minutes, or until the artichokes are tender when they’re pierced with a fork. Allow the artichokes to cool.
To prepare the zesty lemon aioli: In a medium bowl, combine the lemon juice, lemon zest, garlic cloves, mayonnaise, salt, and ground black pepper, to taste; mix well to combine.
To serve: Add the artichokes to a dish or platter and serve with the zesty lemon aioli and grilled lemon wedges.

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