Properly wash the artichoke. Place it on its side and slice off the stem. Then peel off the layer of leaves around the base. Next with a serrated knife cut the top quarter of the artichoke off. Lastly, take a pair of kitchen shears and trim the sharp points off each leaf. Repeat process on all artichokes.
Then slice the artichokes in half lengthwise. Remove the sharp inner petals by forcibly pulling down and out. Then gently scoop out the center choke while carefully leaving the heart intact.
Place the artichokes on a sheet pan. Use your hands to massage 2 tablespoons olive oil and the salt into the artichokes so they are coated inside and out.
Flip the artichokes over so they are cut side down and cover the sheet pan with foil. Roast for 30 minutes.
Meanwhile whisk together the remaining 1/2 tablespoon olive oil and the minced garlic.
Remove the artichokes from the oven and discard the foil. Flip the artichokes over and brush on the olive oil and garlic mixture. Return them to the oven and roast for ten minutes or until the artichokes are golden brown and a center leaf comes out with ease and is tender.