Halve artichokes and scoop out the choke. Trim stem and petals. Place artichokes cut side up in oven safe baking dish.
Drizzle olive oil over artichokes. Season with salt and pepper. Slice garlic put on top of the artichokes. Zest ¼ of the lemon over the artichokes. Place rosemary in pan (reserve 1 sprig), then cover baking dish in foil.
Bake for 30 minutes or until artichoke has softened.
In a separate container, melt butter and stir in several rosemary leaves. Drizzle artichokes with lemon juice before serving. Dip artichoke petals into the butter, then enjoy!
Like this recipe? It first appeared on my other site The Brooklyn Cook