Baked Artichoke

1		artichoke
2		garlic cloves
2  tablespoons		olive oil
1  dash		salt

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1 Rinse and trim the artichoke, cutting the stem off straight so that the artichoke can stand up on it's own without tipping over.

2 Spread artichoke petals open as far as possible without snapping.

3 Between the petals: drizzle olive oil and stuff garlic. Sprinkle the top of the artichoke with sea salt.

4 Tightly double wrap and seal the artichoke with heavy-duty aluminum foil.

5 Place artichoke, making sure that it is standing up straight so the liquid doesn't come out (I put them packed together in a baking dish) in a pre-heated 425 oven and bake (medium-sized for 60 minutes, large for 90 minutes).