Until I met my husband, the midwest boy, I never realized that everyone in the US didn't eat artichokes. As a kid they were a treat. We would have to decide whether to dip the leaves in mayo or melted butter. I always chose butter. Big shock. My nana always made the best stuffed artichokes, but this is how she taught me to make the basic ones. If you like stuffed, follow the same instructions, but omit the garlic salt. Pull apart the leaves and sprinkle generously with italian seasoned bread crumbs.
Cut stem off aritchoke to create level base. Trim tops off all leaves, evenly, and then with a sereated knife, cut off the top. Fill 6 qt. pot with 2 inches of water. Add artichokes. Sprinkle with Garlic Salt and drizzle olive oil over tops. Cut lemon in half. Squeeze juice over artichoke and then top with lemon half in pan.
Cook over medium high heat for 30 minutes or until tender and leaves fall away easily.
