• 4 ounces white wine
• 1 ounce fresh rosemary
• 4 ounces virgin olive oil
• 2 ounces lemon juice
• 2 clove garlic; chopped
• 10 ounces water
• 1 teaspoon black peppercorns
• 4 medium artichokes; stems cut to 1.5"

1. Combine first 7 ingredients in an ovenproof casserole.
2. Add artichokes.
3. Bake covered in preheated 375-degree oven 30 to 40 minutes until tender.
4. Remove artichokes from liquid, put on tray to cool.
5. Cut in quarters.
6. Serve at room temperature.

A fruity Pinot Grigio wine is suggested with this dish. A good vegetable side dish or vegetarian dish as well