Instructions: Cut leaf tips off baby artichokes and trim off tough outer leaves. Cut each artichoke in half and remove the choke. Alternatively, if using large artichokes, cut out hearts, reserving remainder for another use. Immediately drop cut artichokes into bowl of water to which you have added lemon juice to prevent discoloration. Heat olive oil in large frying pan over low heat. Add onion, drained artichokes, herbs, salt and pepper and wine. Cook, covered 45 minutes, or until tender, stirring from time to time. Serve warm or at room temperature.

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