Instructions: Snap off snap off several layers of the tough outer leaves by pulling them downward so that they break off at the base. Stop when the inner leaves become a lighter yellowish green and look tender. Trim the stem and slice off the top third of the artichoke. With a paring knife, smooth the rough areas around the base, removing any dark green parts. Cut the trimmed artichoke into sixths. Remove the fuzzy chokes with a paring knife. Set artichokes in bowl with enough water to cover and lemon juice.

When all are done, drain, pat artichokes dry with towel and toss with enough oil to moisten well. Season with salt and pepper to taste. Place in single layer in lightly oiled 13- by 9-inch baking dish. Add bouquet garni and wine, cover with wax paper, then with foil. Bake at 400 degrees 35 minutes, then uncover and bake until crisp around edges and beginning to brown, about 25 minutes more.

This recipe yields 4 servings.

Comments: Roasting makes these artichokes almost sweet and a little crisp around the edges. Serve plain or with garlic mayonnaise, spooned over a plate of soft polenta and covered with thin shavings of Parmesan cheese.

NOTES :

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