Preheat oven to 425°F. Squeeze ½ a lemon on the top of each trimmed artichoke. Drizzle each artichoke with 2 tbsp. of olive oil (allowing oil to go in between artichoke leaves). Stuff two cloves of slivered garlic between leaves of each artichoke.
Sprinkle each artichoke with salt and any other herbs, such as finely chopped rosemary or sage. Double wrap each artichoke with 2 layers of heavy duty foil. Sealing well on top by twisting and pinching foil packets. Place foil packets of artichokes in oven and bake.
Jumbo to large sized artichokes: Bake for 1 hour and 20 minutes medium sized artichokes: Bake for 1 hour. Remove Artichokes from oven. When cool enough to handle, unwrap artichokes and enjoy with additional lemon or scoop out the fuzzy center of the baked artichoke and use as an edible bowl filled with your favorite soups, stews or dips.