Quarter and remove choke from 3 artichokes. Rub with lemon. In Dutch oven quickly sauté 4 smashed garlic cloves and a large pinch of crushed red pepper. Add artichoke quarters, 1 cup white wine, 1/2 cup water or veg stock, and teaspoon dried Italian seasoning. Braise until leaves pull away from heart. May need to add more water as artichokes cook. Serve with a garlic aioli.