- 4 medium artichokes
- 2 to 3 teaspoons crushed rosemary
- 3 cloves garlic, minced
- 1 medium sliced onion
- 1 lemon, sliced in rounds
- 1 cup white wine
- 1/2 cup water
- 2 bay leaves
- 1 tablespoon olive oil
- Freshly ground pepper
- Cut the stem off at the base of each artichoke. With scissors clip off the point of each leaf. Cut about 1/2 inch off the top of each artichoke. Mix rosemary and minced garlic gloves and divide between the 4 artichokes, placing mixture between layers of leaves. Put remaining ingredients in deep, wide saucepan and add artichokes. Bring to a simmer, cover, and cook for 45 to 50 minutes, or until leaves are very tender.