Roasted Artichokes with Lemon Pepper Dipping Sauce

• 2-3 artichokes, sliced in half
• 2 cups of chicken broth
• 4 tbs butter
• 3 garlic cloves, crushed
• 1 shallot, finely chopped 
• 1/4 cup breadcrumbs
• 1/4 cup sour cream
• 1/4 cup mayonnaise 
• 2 tsp lemon juice
• 3 tbs of olive oil
• 1/4 tsp of garlic powder
• 1/4 tsp of onion powder 
• 1 tsp lemon pepper
• Pinch of red pepper flakes 
• Salt
• Pepper

For the Artichokes:

1. Pre-heat the oven to 425 degrees.
2. Trim the base of the artichoke stems and peel off the rough exterior skin. Slice off the top of the artichokes and remove one or two outer layers of the leaves.  With kitchen shears, cut off the sharp edges of each leaf remaining. 
3. Slice each artichoke in half lengthwise and scrape out the fuzzy interior of each artichoke.
4. Coat the artichokes in olive oil doing your best to get between the leaves. Add breadcrumbs between each layer. Place face down in the baking dish.
5. In a baking dish, pour the chicken broth over the artichokes. Add in the butter, garlic, chopped shallot, onion powder, garlic powder, and red pepper flakes into the chicken broth.
6. Cover the baking dish tightly with foil. Cook the artichokes between 45-50 minutes covered. Uncover artichokes and cook for an additional 15 minutes uncovered. 
7. Serve alongside the dipping sauce.

 
For the dipping sauce:

1. In a bowl, combine mayonnaise, sour cream, lemon juice and lemon pepper. Stir together and serve as dipping sauce for the artichokes.