Instructions: Cut the cleaned artichokes in half lengthwise. With the flat side down slice the halves into 1/2-inch pieces. Place in a bowl and toss with lemon juice to prevent discoloring.

Heat a large frying pan and add the oil and garlic. Saute for just a moment, then add the artichoke slices. Saute until very lightly browned, about 5 minutes.

Add the wine, cover and simmer until tender, about 15 minutes. Salt and pepper to taste.

HINT: Cleaning an artichoke ROMAN STYLE is simple. Break off the first two or three rows of the lower outer leaves. Using a paring knife cut off the top half of the remaining leaves. Do this by holding the artichoke on its side, cutting down on an angle away from the stem. Turn the choke as you cut until the purple thistle center is exposed. Using a grapefruit spoon, remove the purple center, exposing the meaty artichoke bottom. Cut off the stem, leaving about an inch. Trim off the tough exterior skin of the stem. Rub the whole choke with fresh lemon juice to prevent discoloring.

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