4 oz white wine
1 oz fresh rosemary
4 oz virgin olive oil
2 oz lemon juice
2 cloves garlic, chopped
10 oz water
1 tsp black peppercorns
4 medium artichokes, stems cut to 1.5"


Combine first 7 ingredients in an ovenproof casserole. Add artichokes. Bake covered in preheated 375-degree oven 30 to 40 minutes until tender. Remove artichokes from liquid, put on tray to cool. Cut in quarters. Serve at room temperature.