- 4 medium artichokes
- 1 cup dry white wine
- Freshly squeezed juice of 1 lemon
- 2 bay leaves
- 1‚ĀĄ2 cup chopped fresh basil leaves
- 1 teaspoon coriander seeds
- 1‚ĀĄ2 teaspoon black peppercorns
- 5 garlic cloves, peeled and smashed
- 1 cup extra-virgin olive oil
- Lemon Aioli
Artichokes are so unusual in appearance and in the way they¬†are eaten that they can seduce even itinerant vegetable haters.The tender flesh is really irresistible. Placing several artichokes¬†at different spots on the family table for people to share is a sure¬†conversation starter as everyone compares their opinions on¬†this spiky vegetable and takes turns tearing off the leaves and¬†dipping them. When you get to the hairy-looking choke, scrape¬†it off and pare it away to reveal the heart, which can then be¬†divvied up for happy consumption.
- ¬†Preheat the oven to 400¬įF. Prepare the artichokes: Cut off¬†the top thorny tip (about 1 inch from the top) using a serrated¬†knife, and cut off the bottom of the stem. Pull off the tough¬†outer leaves. Trim the outer layer of skin around the bottom¬†with a sharp paring knife.
- Place the artichokes upside down in a deep casserole dish and¬†add the rest of the ingredients except the lemon aioli, plus ¬†enough water to cover the artichokes. Cover and bake until the¬†bottoms are tender and easily pierced with a fork, about 1 hour.
- Remove the artichokes from the baking pan and serve each¬†artichoke with a dollop of lemon aioli or use it on the side as a¬†dipping sauce.