A whole roasted artichoke is spring eating at it's finest. Seasoned with lemon and garlic and served with a creamy gorgonzola cheese dip, this is going to become your go-to party appetizer.
Preheat oven or gill to 425°
Using a very sharp knife, carefully cut off the top 1/3 of the artichoke as well as the stem.
Stuff garlic cloves in between the leaves then drizzle with olive oil and lemon juice. Season with salt and pepper.
Wrap artichoke completely and tightly with a sheet of heavy duty aluminum foil.
Roast for 60-70 minutes until the artichoke is easily pierced with a knife.
Mash together gorgonzola cheese and heavy cream to create a thick dip.
To enjoy the artichoke, peel off a leaf and dip it in the cheese. Scrape the meat from the leaf with your teeth.