Artichokes with White Wine and Lemon

• 4 medium to large artichokes
• 1/4 cup extra virgin olive oil
• 1 cup dry white wine
• 3 garlic cloves, peeled and lightly smashed
• Juice of 1 lemon
• Salt and black pepper to taste
• Melted butter, lemon juice, or mayonnaise, preferably homemade (page 602), for serving

1. To trim the artichokes, cut off their pointy tops, then remove a row or two of the hardest outer leaves.
2. Peel the bottom stem with a paring knife, trimming the hard bottom but leaving the rest, unless it appears extremely stringy.
3. Choose a deep saucepan or flameproof casserole with a lid that will hold the artichokes in one layer.
4. Add the oil, wine, garlic, lemon juice, a large pinch of salt, at least 1/2 teaspoon pepper, and 1 cup water.
5. Turn the heat to medium-high and bring to a boil.
6. Add the artichokes, stems down, cover, and adjust the heat so the mixture simmers.
7. Cook the artichokes until tender but not mushy, 30 to 60 minutes.
8. Serve hot or at room temperature, with melted butter, lemon juice, or mayonnaise.
9. Or reduce the cooking liquid over high heat, then strain and pour it over the artichokes.

artichokes, extra virgin olive oil, white wine, garlic, lemon, salt, butter

Taken from www.epicurious.com/recipes/food/views/artichokes-with-white-wine-and-lemon-386242 (may not work)