1. Preheat your oven to 400°F. Line a baking sheet with foil or parchment for easy cleanup.

2. Cut off the top third of each artichoke with a sharp knife. Use kitchen scissors to trim the pointy tips from the remaining leaves. Trim the stem, leaving about an inch attached.

3. Slice each artichoke in half lengthwise. Use a spoon to scoop out the fuzzy choke from the center. Place the halves in a bowl of water with lemon juice to prevent browning.

4. In a small saucepan, melt the butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned. Stir in olive oil, lemon juice, salt, and pepper.

5. Pat artichoke halves dry. Place them cut-side up on your prepared baking sheet. Brush generously with the garlic butter mixture, getting it between the leaves.

6. Cover the baking sheet tightly with aluminum foil. Roast for 35-40 minutes until the leaves pull away easily and the hearts are fork-tender.

7. Remove the foil and roast for an additional 10 minutes to crisp up the tops. Remove from oven, garnish with fresh parsley, and serve hot.