Preheat oven to 400 degrees F

Into a small saucepan over medium heat, add in the honey, orange juice and chili powder and bring to a simmer.

Grate garlic cloves into the sauce. Let simmer for about 5-10 minutes so I is reduced a bit and thicker. Add in the salt and pepper and set sauce aside.

Rinse artichokes and trim any small leaves around the stem.

Cut off the stem of the artichoke.

Trim off the top of the artichoke as well. Cut one of the limes in half and rub the cut parts of the artichoke, squeezing some of the lime juice into the center of the artichoke so it doesn’t brown.

Using a kitchen scissors, trim the spiny leaves off the artichokes so they don’t hurt you when you are eating them. Rub cut leaves with lime.

Cut the artichoke in half

Then, using a spoon, scoop a little under the hairy bit, aka the choke, of the artichoke and gently make sure to get all the “hair” out along with the leaves that are attached to it (sometimes these leaves are purple.

When artichoke is clean, brush generously with the Honey Orange Chili Sauce and place cut side down on a baking tray. After all the artichokes are ready, place tray in the oven and bake for 15 minutes.

Then, pop tray out carefully, cover with aluminum foil so artichokes don’t burn, and bake another 40-45 minutes.

Remove from the oven and when safe to handle, serve oven roasted artichokes with any leftover Honey Orange Chili Sauce and enjoy!