Artichokes, trimmed then simmered in wine and oil-

At my market in June, artichokes are plentiful. I buy large bags of them and take advantage of their abundance to practice my knife skills. Artichokes can be trimmed in different ways. Today, I peel the outer “bottom” leaves off as one would peel a banana. I peel the leaves about halfway up the choke then lop off the top with a serrated knife. Working with a paring knife and vegetable peeler I remove the outer green “skin” from the bottom stem areas. Slice the choke in half lengthwise then with a paring knife or spoon remove the “choke”. Have ready a bowl of water with the juice of 2 lemons. Place the trimmed chokes into the water as you work. The acid from the lemons will help to prevent the artichoke from turning brown. Drain and rinse the artichokes then proceed with the recipe.

8 medium artichokes trimmed
¾ cup olive oil
1 cup water
2 cups white wine

Place the artichokes into a pot or Dutch oven and add the oil, water, and wine. Bring to a boil then reduce heat to simmer for 25-30 minutes. Drain and use in salads, on crusty breads, or well, almost anywhere…