Preheat oven to 200C/400F/Gas 6.

Cut one lemon into wedges and the other into thick half-round slices. Set aside.

Cut the artichokes in half from stem to tip and scoop out the hairy “choke” and a few of the inner leaves to form a cavity. Carefully trim any sharp edges off the outer leaves and remove the tough bottom part of the stem. Wipe the exposed surfaces with the lemon wedges to prevent browning.

Place the cut artichoke halves in a large baking dish cut side up and fill each with garlic, rosemary, and lemon slices.

Drizzle each half with some of the olive oil and season with salt and black pepper, as desired.

Place the baking dish in the preheated oven and roast for approximately 45-50 minutes, or until fork-tender. Check after 15-20 minutes and loosely cover with aluminum foil if the artichokes are getting too browned.

Remove from oven and discard the lemon slices and rosemary. (Squeeze any excess lemon juice onto the roasted artichokes first!) Serve immediately with the roasted garlic and/or with your favorite dip. Enjoy!