Baked Artichokes with Herb Butter

Preheat the oven to 425 degrees F (220 degrees C).

Trim 1 inch from tips of artichokes. Trim stems and sharp leaf tips. Halve artichokes lengthwise; use a spoon to scoop out chokes. Rub cut sides with 1 lemon half; cut lemon half into wedges. Drizzle cut sides of each artichoke half with water and extra-virgin olive oil. Sprinkle with salt and black pepper.

Cut remaining lemon half into 4 slices. Top each artichoke half with a lemon slice and tightly wrap each half in foil. Put foil packets in a baking pan. Bake until artichokes are tender at the base, about 45 minutes. 

Melt butter and garlic in a small saucepan over low heat. Stir in parsley. Serve artichokes with lemon wedges and herb butter. Sprinkle with pepper.