with Roasted Tomato Vinaigrette
In medium bowl, combine tomatoes, garlic and olive oil; salt and pepper to taste. Toss to coat. Transfer to a large baking sheet. Bake in a preheated 450°F oven 15-20 minutes or until browned.
In large stockpot, bring 8 cups water to a boil. Cut ½ inch of the top off artichokes and cut stem flush with bottom. Trim tips of leaves with scissors to remove thorns.
Cut lemon in half; squeeze into boiling water and add rinds to water. Carefully place artichokes in water; cover. Gently boil 20 minutes or until tender. Remove artichokes from water and drain well. Let cool.
Meanwhile, in food processor or blender, combine roasted tomatoes, garlic, basil and vinaigrette; process to desired consistency.
When artichokes are cooled, cut in half; using a spoon, scrape out the fuzzy heart and discard. Serve with roasted tomato vinaigrette.