Begin by trimming each artichoke's base and top third of leaves with a serrated knife. Remove the bottom two layers of tough outer leaves.
With a pair of kitchen scissors, trim the sharp tips of the remaining leaves. Rub lemon wherever cuts have been made and set aside.
Place artichoke on a large sheet of aluminum foil stem side down. Tuck slivers of garlic between leaves, and dress with a generous two to three tablespoons of olive oil, a squeeze of lemon juice, and a pinch of salt.
Wrap foil around the artichoke.
Place wrapped artichokes in a snug pan, and bake for one hour and 20 minutes.
Remove artichokes from oven and allow to slightly cool before unwrapping foil.
Lemon aioli:
Combine egg, mustard, lemon juice, zest, and garlic in a small food processor/blender and process to combine. Slowly stream in oil until mixture thickens to a mayonnaise like consistency. Season with salt.
To Serve:
Enjoy your artichoke by removing outer leaves one by one, dipping them in aioli.
Once the larger outer leaves have been removed and consumed, use a teaspoon to remove the fuzzy choke covering the heart, and discard. Eat the buttery artichoke heart with more aioli.
