6 artichokes trimmed
6 Tbs finely chopped onion
6 Tbs dry vermouth
6 Tbs extra virgin olive oil
boiling salted water
vinaigrette sauce
salt and freshly ground
pepper
1 cup dry white wine
1/4 cup olive oil
2 cups cloves, minced


In 6 quarts pan cook artichokes, uncovered, in boiling salted water for 5 minutes. Drain. Place artichokes in roaster or other large pan so they stand upright. Separate leaves of artichokes and fill with vermouth mixture.
Combine white wine, 1/4 cup olive oil and garlic. Pour into bottom of pan. Cover tightly and cook over low heat 25 to 35 minutes. Remove artichokes from broth and serve hot or cold with Vinaigrette Sauce.