4 medium artichokes 2 - 3 teaspoons of rosemary, crushed 3 cloves garlic, minced 1 medium sliced onion 1 lemon, sliced in rounds 1 cup of white wine 1/2 cup of water 2 bay leaves 1 tablespoon of 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 cloves 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, cook for 45- 50 minutes or until leaves are very tender. Serves 4
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