1. Preheat the oven to 425°F.

2. Prepare the artichokes by thoroughly rinsing them. Use a knife to slice off the bottom 1/2-inch or more of the artichoke stems and the top 1-inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Cut them in half vertically and immediately rub the inside with lemon juice to prevent browning. Using a spoon, scoop out the fuzzy “choke” and small purple leaves and rub with the remaining lemon juice.

3. Brush the artichoke halves with olive oil, ensuring it reaches between the leaves and on the outside. Then, season with Stamped Dust and breadcrumbs, and make sure to rub the seasoning between the leaves so that every crevice of the artichoke gets seasoned.

4. Place half of a garlic clove in the cavity of each artichoke half. Flip them cut side down on a sheet of foil, pour water, and wrap tightly to trap steam. Bake 30-40 minutes until the artichoke hearts are tender and the garlic is soft.

5. Once done, remove them from the oven and let them cool on a rack. When they’re safe to handle, open the foil packet, season the cut side with Stampede Dust, and serve and indulge in this delightful dish!