• 1-2 Artichokes
• 1 cup White Wine
• 1 cup Olive Oil
• ½ tsp Dried Oregano
• ½ tsp Chili Flakes
• 1 Tbsp minced Spring Garlic or 2 Garlic Cloves, minced 
• Sea Salt and Pepper
  
  
  

Preheat oven to 425 degrees.

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

Whisk together oil, wine, oregano, red pepper flakes, minced spring garlic or garlic, sea salt, and pepper. Pour mixture over each artichoke, making sure it gets between the leaves. Cover with aluminum foil and bake approximately 50-60 minutes, depending on size of artichokes.

Uncover and bake 10 – 15 minutes more, or until artichokes are well-browned and tender, periodically basting them 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.