Cut elk steaks into serving sized pieces. Pound each filet until it is about twice its original size. Place meat in shallow bowl, add enough milk just to cover steaks. Soak steaks in milk for 15 minutes. Drain milk and dredge meat in mixture of flour, salt, pepper, and garlic salt. Heat oil in skillet, add steaks and cook on one side until brown. After turning steaks to cook the other side, squeeze the juice of one lemon over the meat as it continues to cook another couple of minutes. Add the white wine, cover and simmer another 2 to 4 minutes. Add artichoke hearts, cover and simmer another 1 to 2 minutes until artichokes are heated through. Serve at once.