Preheat oven to 200C / 400F. Fill a large bowl with cold water and add juice of one lemon, set to the side.

Prepare one artichoke at a time. Cut off stem close to the bottom and 2.5 cm / 1” of the top part, then cut in half. Use a spoon to scope out the entire fuzzy choke from the center of the artichoke, then immediately transfer to the lemon water so they don’t turn brown. Repeat with the remaining artichokes.

Cut off the top part of head of garlic.

Drizzle olive oil over the bottom of an oven-safe dish, add the garlic head with cut side up and artichokes (shake off water or pat dry first) with cut side down, brush the top part of the garlic head and the artichokes with oil from the bottom of the dish. Sprinkle artichokes with ½ tbsp sumac, salt & pepper and the garlic with salt & pepper. Flip the artichokes and add remaining sumac, salt and pepper to cut side, then turn cut side down again.

Roast for 12-15 minutes, then cover and roast for another 30 minutes or until artichoke hearts are tender and you easily can pull off the leaves. If you want the cut side to get more golden brown, turn cut side up and roast for another couple of minutes.

Melt butter over medium heat in a pan, and then remove from heat. Squeeze out the roasted garlics from the peel and add to the butter together with ½ squeezed lemon, salt and pepper. Using a fork, mash the garlic and mix well with the butter, transfer to a small dipping bowl.

Before serving, drizzle artichokes with some of the butter (serve the rest on the side) and sprinkle them with the pistachios and some more sumac.