Italian Style Roasted Artichokes

Serves 2

• 2 Artichokes
• 1 cup White Wine
• 1 cup Olive Oil
• ½ tsp dried Oregano
• ½ tsp Red Pepper Flakes
• 2 Garlic Cloves, minced

Preheat oven to 425 degrees.

Using a serrated knife, cut the top third off the artichoke. Then, with a pair of good kitchen shears, cut off the top portion of each leaf to remove the thorny part. Trim the stem so artichoke can sit flat. Gently pull leaves apart to open up the artichokes and transfer to a small high-top baking dish or skillet. Make sure artichokes are snug.

Whisk together oil, wine, oregano, red pepper flakes, minced garlic, salt and pepper. Pour mixture over each artichoke, making sure that is goes between all of the leaves. Cover with aluminum foil and bake for approximately 50-60 minutes depending on size of artichokes.

Uncover and bake for 10 – 15 more minutes, or until until well-browned and tender, periodically basting the artichokes with their juices during baking. Check if artichoke is done by pulling off an outer leaf. It should come out easily. Let cool slightly before serving along with pan juices.