Ingredients

Instructions

  1. Cut off the stems of the artichokes.
  2. With a sharp knife (I find a serated knife works well) cut off the top 1/3 of the artichoke.
  3. Immediately rub the cuts with a lemon quarter, squeezing a little juice on the cuts to keep it from turning brown.
  4. Now cut each artichoke in half through the stem, from the top to the bottom.
  5. Use a spoon and/or a knife to completely remove the hairy choke and all the prickly purple leaves inside the artichoke.
  6. Melt the 3 tablespoons butter in a large saute pan.
  7. Add the garlic and saute over medium low heat to flavor the butter.
  8. Arrange the artichoke halves cut side down in the pan.
  9. Saute for about 5 minutes or so, until just lightly browned.
  10. Add the wine and the seasonings.
  11. Reduce heat to very low, cover the pan, and let cook for about 15 to 20 minutes.
  12. CHECK THE PAN AFTER 9 OR 10 MINUTES TO BE SURE THERE IS ENOUGH LIQUID IN THE PAN TO PREVENT BURNING.
  13. ADD MORE WINE IF NEEDED.
  14. Test the doneness of the artichokes by piercing with a fork.
  15. It should penetrate easily.
  16. Serve the artichoke halves with the rest of the melted butter in a small dish and flavored with as many dashes of hot sauce as you like.
  17. Dip the leaves and the delicious heart in the butter and enjoy.