Mediterranean Roasted Purple Artichokes

Directions

1. Preheat oven to 400 degrees fahrenheit. Line a baking sheet with parchment paper or foil for easy clean up.
2. Trim and prepare artichokes by removing all but 1 inch of the stem and peeling off tough skin. Cut about 1 inch off the top of each artichoke. Remove and discard any tough bottom leaves and using scissors trim the pointy ends off the top of each leaf.
3. Cut each artichoke in half. Immediatly rub with half a lemon to keep from discoloring. Scoop the fuzzy part or the ‘choke’ out using a spoon and discard. Place one whole garlic clove inside the hole you created when removing the choke.
4. Drizzle artichokes all over with olive oil and sprinkle with salt. Place cut side down on baking sheet along with cut lemons, leaving garlic clove inside artichoke.
5. Roast for 20 minutes uncovered. Place a sheet of aluminum foil loosley over the top and roast an additional 25 minutes until artichokes are fork tender.
6. Combine juice from one half of lemon with 3 tablespoons melted butter. Serve on the side to dip the leaves in.
7. Sprinkle crumbled feta and parsley on top.