How to make it

1. Preheat the oven to 400˚F. Line a baking sheet with aluminum foil and set it aside.
2. Fill a large bowl with water and the juice of 2 of the lemons. Trim the stem end of the artichokes then remove any tough outer leaves from the bottom. Cut 1 inch off from the top of the artichoke then trim the tips of the leaves. Slice the artichokes in half then scoop out the fuzzy center. Submerge the artichokes in the lemon water while you prepare the butter.
3. Add the butter, Lee Kum Kee Minced Garlic, red pepper flakes, and rosemary in a bowl. Mix until combined. Brush the butter all over the artichokes, making sure to get it into the crevices of the leaves. Season with salt and pepper on both sides.
4. Place the artichokes onto the baking sheet. Slice the remaining lemon. Place a lemon slice into the center of each artichoke then flip the artichokes over so that they are cut side down. 
5. Cover the artichokes with another sheet of aluminum foil. Roast them in the oven for 45-50 minutes until knife tender. Enjoy!