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1
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil.
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2
Bring a large pot three-fourths full of water to boil over high heat.
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3
Halve the lemon and squeeze 1 tablespoon juice; set the juice aside.
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4
Fill a large bowl three-fourths full with water and squeeze the remaining lemon juice into the water.
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5
Working with 1 artichoke at a time, snap off the dark green outer leaves until you reach the pale green center.
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6
Using a sharp knife, trim the stem, and then cut off about 1/2 inch from the top to remove the spiny tips.
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7
Cut the artichoke in half lengthwise and drop the artichoke pieces into the lemon water to prevent discoloration.
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8
Repeat with the remaining artichokes.
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9
Drain the artichokes, add them to the boiling water, and cook until just tender when pierced with a knife, about 5 minutes.
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10
Drain well in a colander and let cool slightly.
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11
In a bowl, combine the warm artichokes, olive oil, and a light sprinkle of salt and pepper and toss to coat evenly.
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12
Pour onto the prepared baking sheet and spread into a single layer.
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13
Roast until the artichokes turn brown on the bottom and edges, 1015 minutes.
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14
Meanwhile, in a small bowl, soak the saffron in 1 tablespoon hot water.
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15
In another bowl, combine the mayonnaise, garlic, reserved lemon juice, and the saffron with its soaking water.
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16
Mix well and season to taste with salt.
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17
Remove the artichokes from the oven and let cool slightly.
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18
Arrange the artichokes on a warmed serving platter with the mayonnaise mixture, or aioli, alongside for dipping.
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19
Serve right away.
