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Preheat oven to 400 degrees F. Slice off the stem and top 1/3 of the artichokes.
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Immediately rub the choke all over with lemon and oil.
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Next, press a garlic clove into the center of each artichoke.
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Season with salt and pepper.
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Place sage on the top and wrap in tinfoil.
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Place artichokes in the oven, stem side down, for 2 hours.
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Remove from the oven and let cool for 20 minutes.
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For the dipping sauce (optional), remove the garlic cloves from the artichoke, combine with sage, leftover lemon juice, olive oil or unsalted organic butter.
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Notes: 1.
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I would recommend using clarified butter or ghee since we are roasting these artichokes at a high temperature and olive oil has a low smoke point.
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You can also use safflower oil or coconut oil.
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2.
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If you want a faster cook time, use baby artichokes instead; they only need 1 hour to roast.
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The small artichokes are also nice because they dont have a choke which makes them easier for kids to eat.
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When you get to this part, scrape it out with a spoon before eating the heart of the artichoke, which is the best part.
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3.
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The artichoke heart is the meatiest and largest edible part of the plant connected to the stem.
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The choke is the fuzzy prickly part of the artichoke located beneath the leaves at the coreit is inedible.
