Directions:

Preheat oven to 475 degrees.

Drain artichokes well and blot with a paper towel so all the moisture is absorbed.

Place on a rimmed cookie sheet in a single layer. Drizzle with olive oil, salt, and pepper.

Roast for 15 mins on one side, then flip and roast for 15 mins on the other side. Allow to cool.

Meanwhile, mix together mayonnaise, garlic lemon zest, and hot sauce. Transfer to a decorative dipping bowl.

Place cooled artichokes on a platter. Garnish with parsley, salt, and serve alongside the aioli.