Trim artichoke stem (it is an edible part of the vegetable, but for this method it must be trimmed short).
Trim top inch off artichoke; heart will be exposed.
Rub halved lemon over exposed artichoke heart to prevent browning.
Open up petals to spread apart the artichoke & better expose the heart.
place artichokes into crock pot & squeeze lemon juice evenly over the top.
Drizzle olive oil over artichokes.
Salt artichokes & top with garlic.
Pour approximately 1 cup of white wine into bottom of crock pot – add water until there is a 2-inch depth of liquid in the base of the slow cooker. The bottom 1/4 of the artichoke can be covered in the liquid.
Cover with lid & cook on high for 4 hours (smaller artichokes will cook in 3 hours—remember, I used jumbos!)
Depending on size, you can cook several artichokes at the same time with this crock pot method. I used jumbos & could fit 3 in my Crock-Pot.