In a four quart crock pot add 3 to 4 artichokes (tops facing up). Drizzle each artichoke with 1 tablespoon of olive oil. Stuff one clove of garlic (slivered) in between artichoke leaves of each artichoke.
Sprinkle with garlic salt and spoon ¼ cup marinara sauce on top of each artichoke then sprinkle with 1 tablespoon of grated Parmesan cheese. Set crock pot on high setting and cover with lid. Cook for 3 to 4 hours or until artichoke leaves are tender.