- Approx. 3 dozen baby artichokes (look for ones that are elongated and pointy and not yet started to grow into a small globe)
- 2 lemons
- 1/2 cup dry white wine
- 1/2 cup extra virgin olive oil
- 2 cloves of garlic
- Small bunch of marjoram
- Small bunch of Italian parsley
- Cut the lemons in half. Into a medium sized bowl, juice the lemons and then add the lemon halves. Fill the bowl halfway with water.
- Snap off the thick fibrous outside leaves of the artichokes until you reach the pale yellow inner leaves. With a bread knife, cut off the top 1/3 of the artichoke and trim the stems of any dried unattractive ends. Place in the lemon/water bath.
- In a medium pot, add the wine and olive oil. Peel the garlic clove with the wack of the side of a knife. Add the garlic to the pot.
- Cut off the parsley leaves and add to the pot. Strip off the marjoram leaves and add to the pot. Add a big pinch of salt (about 1 tbsp.).
- Left the trimmed artichoke hearts from the lemon/water bath and add to the pot. Add just enough water to cover. Artichokes float so watch as you add the water.
- Place the pot over high-heat with the lid one and bring to a boil. Reduce to simmer and place the lid ajar.
- Simmer until most of the liquid has evaporated (about 1 hour). Add more water if the level drops too low. When done, the remaining liquid will be mostly olive oil.
- Discard the garlic clove. Serve the artichoke hearts hot or at room tempurate spooning the remaining liquid and some of the herbs over the artichokes.
- Lemon juicer
- Bread knife