Preheat the oven to 425F.
Next, prep the artichokes. Rinse the artichokes, then use a serrated knife to remove about ½ inch-1 inch of the artichoke stems. Then, slice off about 1 inch of leaves from the top of the artichoke. If your artichoke leaves have thorns on them, use scissors to snip them off as well.
Cut the artichokes in half vertically. Immediately rub the inside of the artichokes with ½ of the lemon juice to prevent browning. Then, use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke as well as the small purple leaves inside. Once that is done, rub the artichokes with the remaining lemon juice.
Place the artichoke halves in a baking dish cut side up. Then, brush or rub the olive oil onto the artichoke halves making sure to rub it between the layers of leaves and onto the outside leaves.
Next, season the artichoke halves with breadcrumbs and the seasoning. As with the olive oil, make sure to rub the seasoning between the leaves so that every crevice of the artichoke gets seasoned.
Then, fill the cavity where the artichoke heart is with the garlic cloves. I used ½ clove per artichoke half, but feel free to use more if you would like! After that flip the artichokes over so the cut side is facing down in the pan and pour 2 Tabelspoons of water into the bottom of the pan to help keep the artichokes tender.
Cover the tray of artichoke halves tightly with tinfoil. For tender artichokes, it's very important the baking dish is tightly wrapped in tinfoil. If you are unable to do this, you can individually wrap each artichoke in tin foil and bake them in the dish for similar results. This traps the steam and allows them not to dry out while roasting!
Add the covered tray or tray of wrapped artichokes to the oven to bake for 30-40 minutes or until the artichoke hearts are easily piercable and the garlic is soft and spreadable.
Remove the artichokes from the oven and place them onto a cooling rack. Once they have cooled enough to handle safely, serve and enjoy!