Preheat the oven to 400 F and prepare a casserole dish (see notes about having a lid or something to cover the dish) and very lightly grease with oil.

Prepare the artichokes by cleaning well, and using a sharp knife to slice off the pointed top of the artichoke. Slice any excess off of the stem on the bottom of the artichoke, only leaving a short base. Remove the hard, short leaves at the base of the artichoke by simply pulling them off. There should only be 3-5 of these or so. Using kitchen scissors, snip the pointed tops off of each leaf, being careful as these can be sharp. Slice the artichoke in half vertically. Use a spoon to scoop out the fuzzy part of the inside of the artichoke. Brush the artichoke with lemon juice to prevent browning.

Place the artichoke leaf side down, and heart side up in the casserole dish. Fill the hearts with the garlic cloves and generously add about half of the salt and pepper and half of the oil.

Carefully flip the artichokes (using your fingers to hold the garlic under the artichoke as best as you can) leaf side up and add the rest of the salt, pepper, and oil.

Bake in the oven for 20 minutes uncovered.

Remove from the oven and cover the casserole dish and bake for another 20-25 minutes or until the leaves easily pull from the artichoke.

Allow cooling slightly before using a spoon to flip the artichokes.

Garnish with lemon wedges and serve with optional melted ghee.

To eat the artichokes, pull off the leaves, dip in optional ghee and slide your teeth over the base. Repeat with all of the leaves until you get to the heart, which you can also enjoy with ghee.