Roasted Artichokes with Herby Caper Aioli Dip

Using a super sharp knife, trim ends of artichoke stems. Then with kitchen scissors, snip spiky ends of leaves. Cut artichokes in half and squeeze lemon to prevent from browning. Using a spoon, scoop out the hairy insides. In a large pot of boiling water, parboil artichokes for 10 min until tender. Strain. Transfer to a baking sheet and brush with oil, season with salt and sprinkle minced garlic in each cavity. Roast for 15 min at 400°F. Flip and brush with remaining oil and season with salt, roast face down for 15 min. Flip again and roast for another 10 min turning on broil for last minute to char. Serve with aioli for dipping!