Roasted Artichokes with Lemon Aioli

Roasted Artichokes with Lemon Aioli 4 medium artichokes 2 tablespoons olive oil 1/2 medium lemon 1/2 teaspoon salt 1/4 teaspoon pepper AIOLI: 1/4 cup mayonnaise 1/4 cup plain Greek yogurt 1/2 teaspoon minced fresh garlic 1/4 teaspoon grated lemon zest Dash pepper Preheat oven to 400° Using a sharp knife, cut 1 in. from top of each artichoke. Using kitchen scissors, cut off tips of outer leaves. Cut each artichoke lengthwise in half. With a spoon, carefully scrape and remove fuzzy center of artichokes. Drizzle oil into a 15x10x1-in. baking pan. Rub cut surfaces of artichokes with lemon half; sprinkle with salt and pepper. Place in pan, cut side down. Squeeze lemon juice over artichokes. Cover pan with foil; bake on a lower oven rack until tender and a leaf near the center pulls out easily, 50-55 minutes. Meanwhile, mix aioli ingredients; refrigerate until serving. Serve with artichokes.