Preheat your oven to 425 degrees.
Stuff the garlic cloves in between the artichoke leaves. Drizzle each artichoke with the lemon juice and then tightly wrap up each artichoke in tin foil. Place in hot oven for 60 minutes until very, very tender.
When the artichokes come out of the oven, let cool in the foil for a few minutes before slowly opening the package (there will be steam). Discard garlic.
To make the sauce, shake together the champagne, salt, pepper, cutie juice and olive oil in a glass jar. Serve leaves with the sauce for dipping and don't forget the heart!