2 tablespoons Veggie Evolution Lemon Parmesan Vegetable Crisps (and more for garnish)
Adjust oven rack to lower-middle position and heat oven to 475. Cut 1 lemon in half, squeeze halves into 1-2 quarts water and drop in spent halves.
Cut off most of stem of artichoke, leaving about 3/4 in attached. Cut off top quarter. Pull tough outer leaves downward toward stem and break off at base; continue until first three rows of tough leaves have been removed. Use paring knife to trim outer layer of stem and rough areas around base, removing any dark green parts. Cut artichoke in half lengthwise. Using spoon, remove fuzzy center and pull out very inner, tiny purple-tinged leaves, leaving small cavity in center of each half. Drop prepped halves into lemon water.
Brush 13x9in baking dish with 1 T oil. Remove artichokes from lemon water, shaking off some excess water (some should be left on leaves). Drizzle 2 more T oil over both sides of artichokes and salt and pepper well. Arrange artichoke halves cut side down in baking dish. Cut thin slices off both ends of remaining lemon and cut lemon in half crosswise. Place garlic cloves (with skin still on) and lemon halves, flesh side up, in baking dish with artichokes. and cover tightly with aluminum foil.
Roast until cut sides of artichoke start to brown and both bases and leaves are tender when poked with tip of paring knife, 25-30 minutes. Transfer to serving dish. Once lemon halves are cool enough to handle, squeeze into fine-mesh strainer set over bowl. press on solids to extract all pulp; discard solids. Whisk mustard, 1/2 t salt and pepper (to taste) into lemon juice. Remove garlic cloves from skin. Mash one into vinaigrette and the other into melted butter. Whisk remaining 5-6 T oil into vinaigrette and then stir in parsley and Lemon Parm Veggie Crisps, leaving a few for garnish.
Serve artichoke with both butter/garlic sauce (garnished with some Veggie Crisps) and Lemon Parm Vinaigrette. Enjoy!