Oven-Roasted Artichokes

Instructions

• Preheat the oven to 375 degrees F (190 degrees C).
• 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.
• Lay out 8 squares of aluminum foil. Place 1 artichoke half, cut-side up, in the center of each foil square.
• 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.
• 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.
• Roast in the preheated oven until fork-tender, about 40 minutes.
• While the artichokes are roasting, mix mayonnaise, cheese, garlic, pepper, and chipotle powder together in a bowl; set aside.
• Remove artichokes from the oven. Turn on the broiler.
• 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.
• Return artichokes to the oven and broil, with the foil opened, until topping is browned, 4 to 5 minutes.