Makes 1-2 servings from each artichoke
break off and discard outer leaves. Slice the tips. With scissors, cut off thorn tips from leaves. Tirm the dark base from stem ends. Peel coarse fibers from stems and bottom. Cut in half lengthwise.
Choose a pan in which the artichokes will fit closely together so the juices will not scorch.
Pour in 1 to 2 tablespoons olive oil for each artichoke. Add 1/4 teaspoon dried thyme. Roll artichokes to coat and turn cut sides down. Slice 1 think lemon slice and 1 peeled garlic clove under each artichoke. Seal pan with foil.
Bake at 375° until artichoke bottoms are tender, about 40 to 50 minutes.
Transfer artichokes to a platter, top with lemon and garlic. Sprinkle with salt. Drizzle with pan drippings or add butter and lemon juice to roasting pan, place over high heat to melt the butter and drizzle over artichokes.
