Preheat oven to 425 F degrees.

To prep the artichokes: Trim the very bottom of the artichoke stem but leave as much of it as you can… it tastes just as good as the heart. Trim the top inch-ish off the leaves and using your hands peel away the outer layers of leaves until you reach the lighter, softer ones.

Cut artichokes in half lengthwise. If using baby chokes, you’re all done with the prep. If using normal sizes, you have to clean the fuzzy chokes. Use a spoon to dig the fuzz out and scrape clean any lingering bits.

Place artichokes, cut side down, in a baking dish.

Pour the wine, water, and olive oil over the chokes. Add the garlic, lemon slices, chili flakes; season everything with salt and pepper.

Cover tightly with foil and roast until the artichokes are tender, 45-55 minutes, exact time will depend on the size of your chokes.

Remove foil and continue roasting until most of the liquid is evaporated, the tops of the artichokes begin to brown, and the garlic goldens, about 15-20 minutes longer.

Serve straight out of the baking dish or transfer to a baking platter/bowl, being sure not to leave any of that delicious garlicky-oil behind.