Directions

1. Heat oven to 400 F.
2. To prepare the artichoke, use a knife to cut off the tough stem at the bottom and then use the same knife to trim off the top. Remove any tough outer leaves by hand. Use kitchen shears to snip the tips off each leaf. Cut the artichoke in half lengthwise and rub the artichoke all over with the lemon half, especially the cut sides, to prevent browning.
3. Use a spoon to remove the fuzzy choke toward the bottom of the inside of the artichoke.
4. Place the artichokes, cut-side up, into a baking dish.
5. Brush the artichokes with olive oil and season with salt and pepper. Place a chopped garlic clove into the center of each artichoke half and place a slice of lemon over the garlic.
6. Flip the artichokes over so the cut side is now down and brush with additional olive oil and season with salt and pepper.
7. Cover the baking dish with foil and bake for approximately 45 minutes or until the artichokes are tender.
8. Remove the foil and carefully flip the artichokes over. Remove the garlic from each artichoke and put into a small bowl with the softened butter and mash together. Spread the garlic butter mixture over each artichoke and top with a few capers and the Parmesan cheese. Bake for an additional 3-5 minutes until the cheese is melted.
9. Serve immediately, peeling each petal off one at a time and pull through your teeth to remove the edible portion of the artichoke.