Preheat oven to 375F.

Wash artichokes. Dunk and swish artichokes in water with a dash of vinegar.

Trim artichokes. Cut off the top inch and the stem, leaving a quarter inch. 

Prepare artichokes. Slice in half, rub with lemon to avoid browning. Use a spoon to scoop out the delicate leaf layer and the hair surrounding the heart. Rub with lemon juice.

Place artichoke halves cut side up in a baking dish. Squeeze the rest of the lemon juice over the artichoke halves. 

Roughly chop garlic and divvy up into each artichoke heart then pour melted butter over the garlic. 

Sprinkle each half with sea salt, black pepper, and basil.

Drizzle olive oil over the artichokes.

Flip artichoke halves over so leafy side is up.

Bake at 375F for 10 minutes uncovered then cover with lid or foil and bake for another 15 minutes.

Artichokes are done cooking when a fork can easily poke into the stem.

Once you remove artichokes from the pan pour off the liquid into a small dish to use for dipping.