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1
Cut off the stems of the artichokes.
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2
With a sharp knife (I find a serated knife works well) cut off the top 1/3 of the artichoke.
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3
Immediately rub the cuts with a lemon quarter, squeezing a little juice on the cuts to keep it from turning brown.
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4
Now cut each artichoke in half through the stem, from the top to the bottom.
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5
Use a spoon and/or a knife to completely remove the hairy choke and all the prickly purple leaves inside the artichoke.
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6
Melt the 3 tablespoons butter in a large saute pan.
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7
Add the garlic and saute over medium low heat to flavor the butter.
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8
Arrange the artichoke halves cut side down in the pan.
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9
Saute for about 5 minutes or so, until just lightly browned.
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10
Add the wine and the seasonings.
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11
Reduce heat to very low, cover the pan, and let cook for about 15 to 20 minutes.
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12
CHECK THE PAN AFTER 9 OR 10 MINUTES TO BE SURE THERE IS ENOUGH LIQUID IN THE PAN TO PREVENT BURNING.
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13
ADD MORE WINE IF NEEDED.
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14
Test the doneness of the artichokes by piercing with a fork.
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15
It should penetrate easily.
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16
Serve the artichoke halves with the rest of the melted butter in a small dish and flavored with as many dashes of hot sauce as you like.
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17
Dip the leaves and the delicious heart in the butter and enjoy.
