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1
Preheat oven to 375.
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2
Toss the onions with about 1/2 cup of the olive oil and about 1- 1/2 teaspoons salt (if using kosher salt, use a little more).
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3
Add the garlic, olives, and mint.
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4
Trim off one pithy end of the lemon, then slice it as thin as possible into half-moons, stopping when you hit pith at the other end.
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5
Remove seeds as you encounter them.
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6
Toss the lemon slices with the onion mixture, add the white wine, and set aside to let the onions soften and weep their moisture while you trim the artichokes.
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7
Trim the bottom of the stem of each artichoke and carefully peel the stalk.
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8
Remove badly damaged or dry outer leaves.
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9
Trim the thorns with scissors or slice them off with a sharp paring knife.
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10
Cut the artichoke in half, then use a stainless steel spoon to carve under and remove the thistley choke, leaving the meaty bottom intact.
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11
Rinse in cold water; dont drain wella little water between the leaves helps ensure that the artichokes cook thoroughly and evenly.
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12
Sprinkle the artichokes with salt, squeezing and folding them so some salt falls between the leaves.
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13
Drizzle and rub with olive oil to coat thoroughly, then squeeze the halves so you can trickle and rub some oil between the leaves.
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14
Spread the juicy onion mixture about 1- 1/2 inches deep in a large, flameproof baking dish (I use a 10- by 14-inch lasagna pan).
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15
The liquid should be about 1/2 inch deep; if not, add a little water.
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16
(This puddle will generate steam to keep the artichokes moist as they cook.)
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17
Nestle the artichokes cut side down in the bed of onions.
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18
They will be crowded.
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19
Heat gently over a low flame until the puddle is bubbling, then cover tightlyfirst with parchment paper, then foil, dull side outand bake until you can easily pull out a second-tier leaf and the pulp at its base is tender.
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20
This usually takes about 1-1 1/2 hours; the exact size of the artichokes, as well as the baking dish and oven performance, will affect the cooking time.
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21
Be aware that the outermost layer of leaves will emerge a little leathery, which I like.
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22
Once a test leaf is tender, raise the oven temperature to 400, uncover, and bake for about 15 minutes longer to concentrate the flavors and lightly brown the tips of the vegetables.
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23
Serve hot, warm, or cold, as is, or with homemade mayonnaise flavored with lemon, garlic, or a few chopped anchovy fillets.
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24
Cover any leftovers tightly and refrigerate; they will be silkier and sweeter the next day.
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25
Bring to room temperature before serving, or heat slowly, loosely covered, in a 300 oven.
