Preheat the oven to 350 degrees Fahrenheit.
Trim the top inch off the artichokes and the stem if it's long. Wash the artichokes well in cool water. Using a sharp knife, slice the artichoke down the center to form two halves.
Clean out all the fuzzy material and smaller leaves (we used a spoon and our fingers), then immediately rub all the cut areas with a lemon to prevent browning.
In a small bowl, combine the garlic, basil, olive oil, lemon juice, salt and pepper. Mix until it becomes a paste. Spoon the mixture into the artichoke halves and over the leaves, about a teaspoon for each artichoke.
Spray a baking dish with cooking spray and place the artichokes cut-side up in the dish. Pour the vegetable or chicken broth in the dish and cover with a lid or tin foil.
Bake for 45 or until soft and tender and the leaves pull away easily.