Roasted Artichokes with Garlic

• 4 large globe artichokes, or 18 small ones
• 2 whole heads garlic
• ½

Cut large artichokes into quarters, cut off their tops halfway down, trim their bottoms, and remove the thorny chokes. (Very small ones can be cooked whole.) Drop the cut artichokes into acidulated water to prevent discoloring. Break the garlic heads into single cloves and parboil 2 or 3 minutes, then remove their skins. Put the artichokes and garlic in a shallow baking pan, pour on the oil, se