Artichokes in White Wine

You need fresh artichokes for this dish, which may be a slightly daunting prospect the first time you try it. Just follow these simple steps and it will all turn out as it should.

Cut the tops of four medium artichokes and remove the choke, which is the hairy stuff you will see in the hole you’ve made. You can scrape it out with a spoon. You can’t eat it unless it's cooked for a very long time.

Mix together:

30mls olive oil
150mls dry white wine
2 finely chopped garlic cloves
1 chopped onion, small
2tbs chopped flat parsley
salt and pepper
 
Put the artichokes in any kind of pan except aluminum, which would discolour them, and pour the wine mixture over them. Cover and simmer on low for 45 minutes. If the liquid starts to dry out, add a little more wine and olive oil.

At the end of the cooking time the artichokes should be tender. Transfer them to individual serving plates and spoon the hot juices over them.

Can you use canned artichoke hearts? Oh, all right, if you must!

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