Preheat oven to 400 degrees. Trim and quarter the artichokes - remove the choke. Place in a bowl of water with 1 tablespoon of vinegar.
On a baking sheet lay out the unpeeled garlic cloves and the drained artichokes. Drizzle with olive oil and sprinkle with the Salish Smoked Salt. Roast for 35-40 minutes.
Pare off 2 strips of lemon zest (avoid the white pith). Simmer in boiling water for 5 minutes - remove and chop finely.
Remove the baked garlic cloves from the oven and squeeze the puree into the lemon zest. Add the lemon juice and 3 tablespoons of olive oil. Whisk together.
Serve the roasted artichokes, while still warm, with the lemon dipping sauce.