3 large Ocean Mist Farms Artichokes
1 medium lemon (sliced into half moons)
2 Tbsp. olive oil
6 cloves garlic (peeled)
1 tbsp butter (softened)
3/4 cup Parmesan cheese (shredded)
Preheat the oven to 450 degrees F (232 degrees C).
Lay the artichoke sideways and trim 1 inch (2.54 cm) off the top and the bottom of the stem. Remove any tough outer leaves near the stem. Use kitchen shears to trim off the sharp tips of the remaining leaves. Cut the artichoke in half lengthwise, through the middle. Immediately rub the artichoke all over with a lemon slice, especially the cut sides.
Using a spoon with a gentle twisting and scooping motion, remove the fuzzy choke toward the bottom of the inside of the artichoke.
Repeat steps 2 and 3 with all three artichokes.
Place the artichokes cut side up into a 9x13 stoneware baking dish. Brush with olive oil. Season with sea salt and black pepper. Place a clove of garlic into the center of each artichoke half, then top with a lemon slice to lock it inside. (You may need to cut the lemon slices into smaller ones to fit.)
Carefully flip the artichokes, cut side down, keeping the garlic and lemon inside. Brush the outer sides, now facing up, with olive oil. Season with sea salt and black pepper.
Cover the pan tightly with foil and bake for 30 to 35 minutes, until a knife inserted near the base goes in with little resistance.
Remove the foil and flip the artichokes over. Remove the garlic cloves, transfer to a small pinch bowl, add butter, and mash with a fork. Spread the mashed garlic butter over the artichoke halves. Sprinkle 2 tablespoons (28 g) shredded parmesan on top of each.
Return to the oven for about 5 minutes, until the cheese is melted.