Three steps for roasted baby artichokes:
Roast (oven or pan)
Clean bu removing the green leaves, cutting the top third off, and halving them. Hold cut artichokes in water with lemon juice to prevent some browning.
Boil in salted water until just tender.
Roast in a hot oven or pan until properly browned. It's at this step where I begin to build a sauce for the chokes with wine, olive oil, shallots, garlic, butter, and some cream to be served over pasta. They can also just be eaten with salt and pepper.
Make sure you realize that the link todao left you is for regular, full size artichokes and the cooking time is irrelevant. The ideas are good, but the recipe is not suited for baby artichokes with advice like "With scissors, snip thorn tips from remaining leaves." ...you don't do that with baby artichokes.
For roasting the baby artichokes I would start by roasting them at 350ish for about 15-20 minutes. Start checking them from there. For very tender artichokes the point of a knife will not meet much resistance. I find that a quick 2 minute blanch helps keep the baby artichokes from staying fibrous when sauteeing or roasting.
Another problem with giving specific roasting times and temps is that your "baby" artichokes may be larger or smaller than what the recipe calls for. Often I see recipes mention artichokes that are about the size of a walnut... well, that's a little smaller than I usually find. Also know that baby artichokes can be eaten raw, so you have to determine if you want some crunchiness in your finished product or if you want it all velvety smooth. Obviously there's a difference in cooking time between the two.