I liked these much better than the boiled ones I've made in the past. They didn't even need any dipping sauce (a.k.a. melted butter) to taste delicious!
Trim thorns off artichoke leaves with kitchen shears. Use a knife to cut off the stem and about 1/2" off the top.
Sprinkle the top with salt. Place either one clove or a bunch of minced garlic in the artichoke, getting it in as far as you can. Sprinkle with olive oil, lemon juice and balsamic vinegar.
Wrap in tin foil and place on a cookie sheet. Bake at 425 for 1 1/2 hours.
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