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Rinse the Jerusalem artichokes under running water and rub to remove any obvious surface grit.
Put the artichokes in a large bowl, add enough cold water to cover and add lemon juice. Let the Jerusalem artichokes soak for about 45 minutes.
Scrub the soaked artichokes with a vegetable brush to remove any loosened dirt. Trim ⅛ inch off the cut end and the tips of any nodules that appear rough or 'dirty.' Cut each artichoke in half lengthwise and return to the cold water/lemon bath.
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, whisk together the olive oil, kosher salt and freshly ground black pepper. Drain the artichokes, dry them with a towel and add them to the olive oil mixture. Toss to coat completely and dump the entire contents of the bowl onto a large baking sheet, turning each artichoke cut side down. Roast for 45 minutes on the center rack of the oven.
When done, let them cool for a couple of minutes and then use a metal pancake turner to transfer to a serving platter.
Serve alone as you would with roasted potatoes or with your favorite dipping sauce.