Artichokes with White Wine and Lemon

1. 1

   To trim the artichokes, cut off their pointy tops, then remove a row or two of the hardest outer leaves.

2. 2

   Peel the bottom stem with a paring knife, trimming the hard bottom but leaving the rest, unless it appears extremely stringy.

3. 3

   Choose a deep saucepan or flameproof casserole with a lid that will hold the artichokes in one layer.

4. 4

   Add the oil, wine, garlic, lemon juice, a large pinch of salt, at least 1/2 teaspoon pepper, and 1 cup water.

5. 5

   Turn the heat to medium-high and bring to a boil.

6. 6

   Add the artichokes, stems down, cover, and adjust the heat so the mixture simmers.

7. 7

   Cook the artichokes until tender but not mushy, 30 to 60 minutes.

8. 8

   Serve hot or at room temperature, with melted butter, lemon juice, or mayonnaise.

9. 9

   Or reduce the cooking liquid over high heat, then strain and pour it over the artichokes.

* Per serving · 4 servings · Values may vary.

No additional tips available.