Ingredients

• 12 artichokes with long stems
• 2 lemons for juice plus 1 lemon, halved
• Fat handful of parsley or and mint and nepitella (if available), finely chopped
• Half a handful of fresh oregano, finely chopped
• 3 cloves of garlic, grated
• ½ cup EVOO, plus extra for drizzling
• ½ cup white wine
• Salt and pepper  

Directions

Trim the ends of the artichoke stems keeping 2-3 inches of the stem which is edible. Trim the outer leaves and tops of the artichokes with scissors as well.

Transfer the trimmed artichokes to a large bowl of water with the juice of 2 lemons in it as you work. Soak for 20 minutes. Press the artichokes on the counter to open the leaves a bit. Remove chokes with a grapefruit spoon or teaspoon.  

Rub all the chopped herbs and garlic into the leaves and center of the artichokes.

Heat EVOO and white wine in a large brasier or wide pot with a lid.  Add in artichokes, season with salt and pepper, squeeze the lemon in and add the lemon halves cut side down. Bring to a simmer and cover.  Cook until tender, about 25-30 minutes. 

Remove artichokes to a serving platter and pour remaining sauce on top.