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4 artichokes, cleaned

2 lemons

¼ cup oregano leaves, minced

¼ cup parsley leaves, minced

5 garlic cloves, minced

Salt to taste

¼ cup olive oil

2 cups dry white wine

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1. Clean the artichokes down to the hearts and place in a bowl of water with juice from two lemons. See above on tips for cleaning artichokes.

2. In a bowl combine the oregano, parsley, garlic and 2 tbsp of olive oil to make a paste. Stuff the artichokes with this mixture and heavily coat them. Season the artichokes with salt on the inside and outside.

3. In a pot over medium heat, add the remaining olive oil. Once hot, sear the artichokes cut side down. Sear for 3-5 minutes until they are golden.

4. Once golden, add the white wine. Bring up to a low simmer and add a lid. Simmer for 25-30 minutes or until the artichokes are fork tender. Make sure to check half way through to make sure the white wine isn’t evaporating too much. Add more wine if needed.

5. Serve with olive oil and enjoy!

How to clean the artichoke to the hearts:

1. Pick off all the outer leaves until you reach the inner ones that look yellow and the shape of an acorn.

2. Cut off the upper 3rd of the leaves to get down to the choke.

3. Trim the stem by ⅓rd. The end is more fibrous and less edible.

4. Trim away the green outer base until you reach the yellow inside, do this with a pairing knife and peeler.

5. Trim the outer layers of the stem with a peeler or paring knife.

6. Use a spoon to scoop out the hairy looking choke in the middle of the artichoke. This part is not edible.

7. Leave in lemon water to stop the artichoke from browning until it is ready to stuff.