To prep the artichokes, first cut off the stem and peel off a layer of the lowest, outer leaves. Then take scissors and cut of the tips of all of the remaining leaves, and then slice the artichoke about 3/4″ from the tip, all the way through.
Preheat your oven to 425 degrees F. Rub the outer layers of the artichoke with lemon juice. Place each artichoke on a square of tinfoil and drizzle with lemon juice, olive oil, sea salt and freshly ground pepper. Wrap the foil around the artichokes and bake for about 45-60 minutes.
To eat, peel off each of the leaves and eat the fleshy part at their base.
Serve with melted butter or aioli (my recipe is here!), and dip each leaf into the aioli if desired. When all the leaves are gone, scrape out and discard the inedible fuzzy part and eat the remaining artichoke heart.