1. Adjust oven rack to lower-middle position and heat oven to 475°F. Cut lemon in half, squeeze halves into 1 quart water, and drop in spent halves.

2. Cut off most of stem of 1 artichoke, leaving about 3/4 inch attached. Cut off top quarter. Pull tough outer leaves downward toward stem and break off at base; continue until first three or four rows of leaves have been removed. Using paring knife, trim outer layer of stem and rough areas around base, removing any dark green parts. Cut artichoke in half lengthwise. Using spoon, remove fuzzy choke. Pull out inner, tiny purple-tinged leaves, leaving small cavity in center of each half. Drop prepped halves into lemon water. Repeat with remaining artichoke.

3. Brush 8-inch square baking dish with 1 tablespoon oil. Remove artichokes from lemon water, shaking off some excess lemon water (some should be left clinging to leaves). Toss artichokes with remaining 1 tablespoon oil and 1/2 teaspoon salt and season with pepper to taste, gently working some oil and seasonings between leaves. Arrange artichoke halves cut side down in baking dish and cover tightly with aluminum foil.

4. Roast until cut sides of artichokes start to brown and both base and leaves are tender when poked with tip of paring knife, 22 to 27 minutes. Transfer artichokes to serving dish. Serve artichokes warm or at room temperature, passing lemon wedges separately.

Serves 2