INGREDIENTS

• 4 medium artichokes (about 1½ pounds total)
• 2 medium lemons, halved
• 1/3 c plus 1/4 c extra-virgin olive oil
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1/4 c dry white wine
• 1/4 c stock or water
• 1 head garlic
• 8 sprigs thyme or rosemary

HOW TO MAKE IT

1. Preheat oven to 425°F.
2. Trim bottoms of artichokes and peel stems, leaving stems attached. Split artichokes lengthwise through the stems and leaves and lay them cut side up on a cutting board. Using a sharp paring knife, cut out and discard the furry chokes, leaving the pale artichoke hearts intact. Flip the artichokes cut side down and trim or remove any large tough outer leaves until you reach paler yellow tender leaves. These are the sweetest and most edible.
3. Place the artichokes face up in a Staub baking dish. Squeeze one of the lemon halves all over the exposed pale green choke and the peeled stems. Cut the other half of the lemon into 8 chunks and place one chunk inside the cavity of each artichoke.
4. Drizzle 1/3 cup of the olive oil all over the cut sides of the artichokes, season generously with salt and pepper, and pour the wine and water into the pan. Flip the artichokes so the cut sides are facing down. Nestle the garlic head into the dish, arrange the thyme or rosemary sprigs on top, seal tightly with foil, and roast in the oven until the artichokes and garlic are tender, 50 to 55 minutes.
5. Remove the pan from the oven and uncover it. Let the garlic cool slightly. Squeeze the garlic into a small bowl. Mash in the remaining ¼ cup olive oil and the juice of half of the remaining lemon with a fork. Season with salt and pepper and serve with the artichoke halves. Cut the remaining lemon half into wedges and serve with the artichokes.
6. Serve right away and enjoy.