4 medium artichokes, trimmed with stem left on and quartered 1/2 lemon 1 Tablespoon lemon juice 2 teaspoons salt 2 Tablespoons olive oil 1 garlic clove, minced 1/2 teaspoon salt Pinch of fresh ground pepper 1/2 cup gf mayonnaise 2 teaspoons gf mustard
Preheat oven to 400 degrees F.
Remove chokes from artichoke quarters (the choke is the feathery material in center) Rub all cut surfaces of quarters with lemon.
Bring a large pot of water to a boil and add lemon juice and 2 teaspoons salt. Add artichoke quarters and boil for about 5 minutes. Drain and cut quarters in half.
Add artichokes to a baking dish and toss with oil, garlic, salt and pepper. Bake for 30 minutes, stirring once or twice.
For dipping: In a small bowl combine mayonnaise and mustard; mix until completely combined.