Preheat the oven to 430 f / 220 c.

Place the olive oil and garlic in a small pan over medium-low heat. Gently fry until the garlic is fragrant and beginning to turn transparent - 1 to 2 minutes. Keep in mind that the garlic will continue to cook in the hot oil off the heat so remove the pan from the heat a little before you think the garlic is fully cooked.

Set the pan aside to allow the oil to cool enough that it won’t burn you if you accidentally drip it on you - about 5 minutes.

Take one artichoke and cut off the stem so that it stands up. Cut off the top quarter. Use your thumbs to pull the leaves apart to make space for the garlic oil. You can be a bit aggressive with the outer leaves to give you room to separate the inner leaves.

Sprinkle about ⅛ teaspoon of salt over the cut part of the artichoke and drizzle in about 1 tablespoon of the garlic oil. Use the back of your spoon to push some of the garlic bits down between the leave.

Wrap the artichoke in tin foil and place in a baking tray. Continue with the remaining artichokes.

Bake for 1 hour for medium-sized artichokes. If yours are large, they may need an hour and 20 minutes. You can check by carefully unwrapping one and sticking a knife through its bottom. It should be tender.

Open the foil and allow to cool slightly before eating them by pulling the leaves off and scraping them on your teeth. If your artichokes have a fuzzy choke when you reach the middle, use a spoon to remove it before eating the heart.