Preheat the oven to 400 degrees F. Prep the artichokes by cutting off the stem down to about 1/2-inch. Remove any of the tiny leaves on the stem. Then, cut 1/2 an inch off the bottoms. Slice each artichoke in half and use a spoon to scoop out and discard the fuzzy choke.

Place the halved artichokes on a large sheet tray and squeeze the juice from half a lemon over the cut sides. Then drizzle olive oil over the cut sides.

For the garlic, slice each bulb in half horizontally. Place the unpeeled, halved garlic bulbs on the sheet tray with the artichokes. Slice the other half of the lemon into thin wheels and place on the sheet tray with the artichokes and garlic. Drizzle the garlic and lemon with more olive oil. Sprinkle kosher salt and black pepper over the artichokes, garlic and lemon. Then turn the artichokes over so the cut sides are down.

Cover the sheet tray tightly with aluminum foil and roast the artichokes, garlic and lemon for 40-50 minutes. The artichokes are done when a leaf easily pulls away from the stem. The garlic cloves might need an extra ten minutes. If they aren't looking slightly golden, but the artichokes are done, use tongs to transfer the artichokes and the lemon slices to a serving tray and tent with foil. Re-cover the garlic with foil and continue roasting the garlic for another 10 minutes.

When the garlic is soft and golden, let the bulbs cool until they're easy to handle. Then, squeeze the roasted cloves out of the bulb into a small bowl. Mash the roasted cloves with a fork until a chunky paste forms. Then add 3/4-1 cup of mayonnaise and 1 tablespoon of Dijon mustard. Mix well and add 1/4 teaspoon black pepper, a tiny pinch of kosher salt and 2 teaspoons of minced parsley. Stir in the seasoning and transfer the Roasted Garlic Mayo to a small serving bowl.

Just before serving drizzle olive oil over the artichokes, sprinkle with flaky finishing salt and minced fresh parsley.