Oven-Roasted Artichokes

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Trim each artichoke stem to less than 2 inches in length. Slice off tips and snip thorny tips with kitchen shears. Slice artichokes in half lengthwise and use a small knife to remove the "chokes" (white fibrous hairs and inner purple leaves); discard.

3. Lay out 8 squares of aluminum foil. Place 1 artichoke half, cut-side up, in the center of each foil square.

4. Mix olive oil, butter, and lemon juice together in a small bowl. Drizzle mixture over each artichoke half, making sure it gets in between the leaves. Flip artichokes over.

5. Form the foil packets: Bring up the foil sides, double-fold the top and ends, and seal the foil snugly around each artichoke. Transfer to a baking sheet.

6. Roast in the preheated oven until fork-tender, about 40 minutes.

7. While the artichokes are roasting, mix mayonnaise, cheese, garlic, pepper, and chipotle powder together in a bowl; set aside.

8. Remove artichokes from the oven. Turn on the broiler.

9. Carefully open foil by cutting along the top of each packet with a sharp knife, allowing steam to escape. Use tongs to flip each artichoke over. Scoop some mayonnaise mixture into the center of each artichoke half. Spread slightly with a spoon.

10. Return artichokes to the oven and broil, with the foil opened, until topping is browned, 4 to 5 minutes.

To Eat:

Remove the leaves from the outer part of the artichoke, dip in the mayo mixture, and scrape the soft artichoke meat from the leaf with your teeth. Continue working your way through the artichoke until the leaves and dip disappear!