This recipe comes from an Ocean Mist Farms card that my mom saved for years without trying before I discovered it. Enjoy as it is or scoop out the fuzzy choke center to use the baked artichoke as an edible bowl filled with stew or dip.
Rinse and trim the artichoke, cutting the stem off straight so that the artichoke can stand up on it's own without tipping over.
Spread artichoke petals open as far as possible without snapping.
Between the petals: squeeze lemon juice, drizzle olive oil and broth and stuff garlic. Sprinkle the top of the artichoke with sea salt.
Tightly double wrap and seal the artichoke with heavy-duty aluminum foil.
Place artichoke, making sure that it is standing up straight so the liquid doesn't come out (I put them packed together in a baking dish) in a pre-heated 425 oven and bake (medium-sized for 60 minutes, large for 90 minutes).