California artichokes

4 Servings

Ingredients

Quantity Ingredient
4 Artichokes
1 Small onion,finely chopped
2 teaspoons Salt
⅛ teaspoon Dried thyme leaves
1 tablespoon Olive oil
1 Clove garlic,finely chopped
⅛ teaspoon Dried savory leaves
2 cups Dry white wine

Directions

Remove any discolored leaves and the small leaves at base of each artichoke; trim stem even with base. Cutting straight across, slice 1 inch off top and discard. Snip off points of remaining leaves with sissors. Rinse artichokes under cold running water. Combine oil, onion, garlic, salt, savory, and thyme in Dutch oven.

Place artichokes upright in Dutch oven; pour wine oven artichokes.

Heat to boiling; reduce heat. Cover and simmer until bottoms of artichokes are tender when pierced with knife, about 1 hour. Remove artichokes carefully from Dutch oven with tongs or 2 large spoons. Place upright on individual serving plates. Accompany each serving with small cup of wine liquid for dipping leaves.

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