Cut off the bottom of the stem, 1" off of the top, pluck off the lowest leaves, and trim any pointy tips
Slice the artichokes in half
Use a spoon to remove the middles of the artichoke (aka: the "choke")
On the inner halves, baste with Honey Roasted Garlic sauce, sprinkle with a bit of salt and pepper, and fill the center cavity with rosemary leaves
You can add some chopped garlic too, if desired
Holding the filling in tightly, flip the halves over so the leaves are now face-up
Thoroughly baste with the sauce (I usually make 3-4 passes, making sure to jam some between the leaves) and sprinkle with salt and pepper
Place in the oven and roast for 10-15 minutes, until the leaves start to brown. Then, loosely cover with foil and continue to cook until tender and the leaves pull off easily (another 30 or so minutes)
Remove from the oven and set aside. Place butter and remaining sauce in a bowl and microwave until the butter has melted. Stir together, adding rosemary if desired.
Place everything on a platter and then serve and enjoy!