With sharp knife, cut baby artichokes lengthwise into 4 slices each.
In large sauté pan, heat olive oil over medium-high heat and add the artichokes and garlic, cook while tossing the artichokes in the pan for about 2 minutes.
Add the wine, lemon juice, water and garlic salt and bring to a low simmer. Cover pan with lid and allow to braise for 10 to 15 minutes until artichokes are very tender. Add additional water as needed to bring the baby artichokes to the desired tenderness.
Remove from heat and sprinkle with Parmesan cheese and serve as a first course or use on top of pizza or pasta.
