Preheat oven to 425 degrees. Trim 1/2 inch off the top of each artichoke, and cut in half lengthwise being mindful of the spines. Using a sharp pairing knife, cut out the non-edible purple leaves and the hairy fibers in the center, forming a pocket. Working in batches, place artichokes, leaf-side down, in a shallow bowl and squeeze half a lemon over the outside and inside of each artichoke, then place one or two garlic cloves in the center pocket. Drizzle the inside of each with half a tablespoon of olive oil and sprinkle liberally with salt and pepper. Tightly wrap each artichoke half in large, individual foil pieces. Arrange foil-wrapped artichokes in a large baking dish. Bake for 45 minutes until tender. Once cool enough to handle, being mindful of the steam, remove artichokes from foil. Serve immediately with Smoked Aioli dipping sauce (see separate TJ’s recipe).