Preheat oven to 400 degrees F ( 200 degrees C). Line a rimmed baking sheet with parchment paper, set aside. Place the juice of one lemon into a shallow dish, set aside.

Working with one artichoke at a time, begin by trimming one inch off the top of the artichoke. Cut a half inch off the stem end, then peel stem leaving only the tender inner stem. Remove any lower, discolored leaves. Cut artichoke in half lengthwise and scoop out the choke, the fuzzy center, with a spoon. Dip cut side of artichoke halves in lemon juice to keep from browning. Repeat process with remaining artichoke halves. Save remaining lemon juice for dipping sauce.

Place artichoke halves on lined baking sheet, cut side up. Drizzle each half with a teaspoon of olive oil, sprinkle with salt and pepper. Place a few garlic slices in the center of each artichoke half, scatter over with fresh minced herbs. Turn halves over so the cut side is on the pan. Roast artichokes for 30 to 35 minutes.

While artichokes are roasting, make the dipping sauce by whisking together reserved lemon juice and 3 tablespoons olive oil. Season with salt and pepper to taste.

Remove artichokes for oven, transfer to platter, serve with dipping sauce.