Slow Steamed Artichokes

8-10 large artichokes
2 C water
1/4 C olive oil
1 lemon, sliced
4 cloves garlic

For each artichoke, cut the stem flush with the bottom of the artichoke so it can stand flat. Cut off the top 1 " and, with kitchen shears, snip off the tip of each exsposed leaf. Arrange with stem end down and packed together, standing up in the slow cooker; add water, oil, lemon slices and garlic. Cover and cook on low for 6-7 hours, until a leaf is very tender and seperates with no resistance when pulled off. Remove artichokes from the cooker with tongs.